All cooking tips and recipes by Lesley Christensen-Yule, Author of "The New Zealand Cook's Bible" – Penguin 2010.

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Makes: Approx 5 Cups

Ingredients

• 3 tbsp olive oil

• 1 large onion, finely diced

• 2 celery stalks, sliced lengthwise and chopped

• 1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried rosemary)

• 1 turkey liver (from giblets supplied inside the turkey), diced (optional)

• 2 cloves of garlic, crushed

• 3 C (1-cm) cubes of day-old crusty bread (e.g French stick)

• 1 C toasted macadamia nuts, roughly chopped

• 1/3 C chopped parsley

• 2 oranges, zest and juice

• 2 eggs, lightly beaten

• 1 tsp salt

• ½ tsp black pepper

Method

1. Heat the oil in a frying pan.

2. Add the onion, celery and rosemary and cook gently until softened.

3. Add the (optional liver), garlic and cook for a minute or two without browning.

4. Turn mixture into a large bowl.

5. Mix in the remaining ingredients.