Prepare the meat: Season minced meat as you normally would and cook until done. Ensure there's minimal liquid when finished. (You can prep this ahead and refrigerate.)
Sauté aromatics: In a deep non-stick pan over medium heat, add oil. Sauté onions, scallions, and celery until onions are translucent.
Build the stuffing base: Add thyme and crushed Crix crackers to the pan and mix well.
Moisten and mix: Pour in ⅓ cup of stock or water and stir to combine, preventing sticking or burning.
Add meat: Mix in the cooked meat and the remaining stock. The mixture should be moist but not soggy — light and slightly clumpy.
Finish with extras: Stir in raisins and olives, then season with black pepper and salt to taste. (Note: the olives and crackers may already provide enough salt.)
Fluff and serve: Use a fork to fluff the stuffing. Serve warm as a side dish or use it to stuff meat.
