Oyster and giblet stuffing

Tamara West

Ingredients

1 Tbsp	Oil
3 cloves	Garlic, crushed
3 stalks	Celery
3	Spring onions, chopped
5 rashers	Bacon, chopped
1 serving	Giblets, or livers, from a turkey or chicken (Main)
1 handful	Chopped parsley, coriander, or kale
1 handful	Sage, and thyme
1	Lemon, or orange, zested and juiced
½ cup	Pecans, chopped
1 loaf	French bread, torn into pieces
3 dozen	Oysters, chopped in half (Main)
2 Tbsp	Hot sauce, Culley's
1	Egg

Directions

1. Heat oil in a frying pan and fry garlic, celery, spring onions and bacon until soft and fragrant.
2. Deglaze the pan with some booze, then remove all to a mixing bowl.
3. Add turkey giblets (or chicken livers) parsley (coriander or kale), sage and thyme leaves, the zest and juice of the lemon (or orange), pecans and French bread.
4. Add the chopped oysters and their liquor, Culley's hot sauce, freshly ground black pepper and egg. Mix together well.
5. Add mixture to a buttered casserole dish and bake in a hot oven until golden and crispy.
6. Serve with the big bird and use the leftovers for bubble and squeak.

Check out Warren's other festive delights

• Turkey breast with mole sauce
• Warm roasted vegetable salad
• Ham and cheese croquettes