Turkey Stuffing

Ingredients

A day old French bread (cut into 3/4-inch cubes) - 10-12 cups/1 loaf
Walnuts - 1 cup
Chopped celery -2 cups
Chopped onion – 2 cups
Butter – 6 tbsp
Green apple (peeled, cored, chopped) - 1
Raisins - ½ cup
Green olives(chopped) – 5-10
Stock from the turkey giblets/ chicken stock - 1 to 2 cups
Chopped fresh parsley – ¼ cup
Poultry seasoning or ground sage to taste
Salt and freshly ground pepper to taste

Directions

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.
2. Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3. Heat a large sauté pan on medium heat. Melt 3 tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side.
4. In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5. Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.