Oyster and giblet stuffing
Photo by Tamara West
|3 cloves||Garlic, crushed|
|3||Spring onions, chopped|
|5 rashers||Bacon, chopped|
|1 serving||Giblets, or livers, from a turkey or chicken|
|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|
|2 Tbsp||Hot sauce, Culley's|
- 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.