1/2 c. butter
1 c. celery, chopped
1 c. onion, chopped
1 1/2 tsp. sage
1 tsp. thyme
7 1/2 oz. unseasoned bread cubes
1 can Franco American turkey gravy
1/2 c. chopped parsley
1 can (6 oz.) ripe olives, sliced

Melt butter, add onion, celery, sage and thyme. Saute until tender and add bread cubes, gravy and parsley. Toss over low heat 2 minutes and mix in olives. Stuffs 12 to 15 pound turkey. If you have remaining stuffing, moisten with additional water and spoon into buttered casserole and heat through. Dot with butter. 325 degrees.