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
- Heat oil in a frying pan and fry garlic, celery, spring onions and bacon until soft and fragrant.
- Deglaze the pan with some booze, then remove all to a mixing bowl.
- 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.
- Add the chopped oysters and their liquor, Culley's hot sauce, freshly ground black pepper and egg. Mix together well.
- Add mixture to a buttered casserole dish and bake in a hot oven until golden and crispy.
- Serve with the big bird and use the leftovers for bubble and squeak.