Directions:

Let the walnuts dry, then toast them 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.nnLet the toasted walnuts cool while you are toasting the bread, then roughly chop them.

Heat a large sauté pan on medium heat. Melt 3 tablespoons 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.

Sauté onions and celery: In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 tablespoons butter until cooked through, about 5 to 10 minutes.

Combine the stuffing ingredients: Add the bread, cooked chopped walnuts, chopped green apple, currants or raisins, olives, and 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, and pepper.

Cook on low heat: Cover and turn heat to low. Cook for an hour or until the apples are cooked through. Check every 15 or 20 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.

You'll likely need to add at least one more cup of stock or water, if not two. The stuffing should not be crispy or crunchy, but softened, as it would be if it had been cooked entirely inside the turkey.