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Haggis Stuffing

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  • Author: adapted from Delicious Magazine
  • Total Time: 4 hours 20 minutes
  • Yield: 8 1x


A Scottish twist on a traditional Thanksgiving dish.


  • 25g butter, plus extra for greasing
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 good-quality haggis (about 450g), split, insides chopped, skin discarded
  • 75g fresh breadcrumbs
  • 1 apple, peeled, cored and grated
  • 2 tbsp chopped fresh sage
  • 50ml whisky
  • 1 large free-range egg


  1. In a frying pan, melt the butter with the olive oil and gently fry the onion over a low heat for 5 minutes until softened. Tip into a bowl and allow to cool before mixing in the remaining ingredients. Season well and set aside.
  2. Preheat the oven to 190°C. With your fingers, fill the neck pocket with half the stuffing – carefully ease the skin away from the breast to fit in more stuffing. Spoon the rest into a buttered ovenproof dish.
  3. Cook in your turkey at20 minutes per kg, plus 90 minutes.
  • Prep Time: 20 mins
  • Cook Time: 4 hours
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