1 (15 oz.) pkg. corn bread mix
1 1/2 c. celery, chopped
2 c. onion, chopped
1/2 c. ripe olives, pitted and quartered
1/2 c. butter
1 tsp. thyme
1/2 tsp. salt
1/2 c. pecans, chopped
3/4 c. chicken broth

Prepare and bake the corn bread as the package directs. Cool, then coarsely crumble into a large bowl or baking pan. Saute the celery, onion and olives in butter. Add the thyme, salt and pecans. Add to the corn bread mixture and toss lightly. Add the chicken broth, mixing until moistened. Yield: enough stuffing for a 12 to 14 pound turkey.