Corn Bread Stuffing

2 bags corn bread stuffing (Pepperidge Farm)
1 cup chopped onions, diced fine
1 cup celery, diced fine
3 chopped hard boiled eggs
1 can black olives sliced ( reserve liquid from the olives )
salt & pepper
poultry seasoning

Pour the corn bread in large bowl. After vegetables are diced fine, add in bowl with bread mixture. Slice the olives and chopped eggs: add to the bowl. Use the liquid from the olives to moisten the dressing. It should be moist enough to hold it's shape when a handful is squeezed but not soggy. Season with salt, pepper and poultry season to taste. Stuff your turkey.