Make the stock by taking 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 and simmer for about an hour, uncovered

Strain the stock into a container to use with the stuffing

Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned

Let them cool while you are toasting the chicken stuffing mix, then roughly chop the walnuts

Heat a large sauté pan on medium heat

Melt 3 Tbsp butter in the pan, add the chicken stuffing mix, and stir to coat all the pieces with the melted butter

Let the stuffing mix toast and only turn them when they have become a little browned on a side

In a large sauce pan, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes

Add the stuffing mix, cooked chopped walnuts, chopped green apple, 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 & pepper

Cover and 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