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Ingredients1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups) 1 cup walnuts 2 cups each, chopped onion and celery 6 Tbsp butter 1 green apple, peeled, cored, chopped 3/4 cup of currants or raisins Several (5 to 10) chopped green olives (martini olives, the ones with the pimento) Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock) 1/4 cup chopped fresh parsley 1 teaspoon poultry seasoning or ground sage (to taste) Salt and freshly ground pepper (to taste)

Method

1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe