Preheat your oven to 350°F (175°C). Prepare a high-sided baking dish by lightly spraying it with cooking spray or brushing it with oil.

Combine 2 cups of low-sodium chicken or seafood stock with 1 cup of unsalted butter in a medium saucepan over medium heat. Stir until the butter is fully melted, around 5 minutes.

In a large mixing bowl, combine 16 cups of torn white and cornbread. Pour the hot butter and stock mixture evenly over the bread and let it sit for about 15 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 chopped white onion; sauté for 2 minutes. Next, stir in 1 chopped red bell pepper and 6 sliced celery stalks for 3-4 minutes.

Add 4 minced garlic cloves to the skillet with the vegetables and cook for 1 minute. Remove from heat.

In the mixing bowl with the bread, add sautéed vegetables, ¼ cup chopped fresh Italian parsley, 2 tablespoons minced fresh sage, 1 teaspoon Old Bay seasoning, ½ teaspoon ground white pepper, zest and juice of 1 lemon, and 2 teaspoons of hot sauce. Mix gently.

Strain and finely chop 32 ounces of canned or jarred oysters and add them to the mixture along with 1 lightly beaten egg. Fold gently to combine.

Spoon the oyster stuffing mixture into the prepared baking dish, spreading it out evenly without packing it down too tightly.

Bake uncovered in the preheated oven for approximately 45 minutes until golden brown and center reaches 165°F (74°C).

Remove from the oven and let it rest for 10-15 minutes before serving. Garnish with extra Old Bay seasoning and chopped parsley.