Description
A Scottish twist on a traditional Thanksgiving dish.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Cook in your turkey at20 minutes per kg, plus 90 minutes.
- Prep Time: 20 mins
- Cook Time: 4 hours