Thanksgiving Stuffing

Ingredients

• * 1 loaf of bread, toast then cut into 3/4-inch cubes (about 10-12 cups).
• * 1 cup walnuts
• * 2 cups of chopped onion.
• * 2 cups of chopped celery.
• * 6 Tablespoon butter
• * 1 green apple, peeled, cored and chopped.
• * 3/4 cup of currants or raisins.
• * Several chopped Green Spanish olives stuffed with red pimiento peppers. (5-10).
• * Stock from the turkey giblets (1 cup to 2 cups)
• * 1/4 cup chopped fresh parsley.
• * 1 teaspoon ground sage.
• * Salt and freshly ground pepper to taste.

1) Chop up the turkey giblets, liver and heart. Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing. Simmer uncovered. Strain the stock into a container for use with the stuffing.

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. Let them cool and chop them.

3) Toast the bread then cut in 1 inch squares.

4) Heat a large pan on medium heat. Melt 3 Tbsp butter in the pan and add the bread cubes. Stir to coat the bread pieces with the melted butter. Let them toast then turn when they have become a little browned on a side.

5) In a large pan, saute chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add cooked chopped walnuts, chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets. Enough to keep the stuffing moist while cooking it. Add sage, poultry seasoning, salt & pepper.

6) Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. (Serves 8-10)