Haggis and Whisky Stuffing



Preparation Time: 10 min
 
Notes:
 
Ingredients:

Haggis and whisky stuffing for Turkey, Goose and Capons 
Preparation time 10 minutes
Cooking time 10 minutes
Makes about 1 kg stuffing
 1 tablsp butter250g chestnut puree
225g rashers of bacon, smoked streaky chopped
225g fried apricots chopped
55g fresh white breadcrumbs
2 tablsp chopped sage
1 onion diced
1 tablsp brown sugar
2 egg yolks
1 haggis cut open, stuffing scooped out, skin discarded
1 tsp paprika1 apple chopped
3 tablsp whisky 

 
Method:

Method
Melt the butter in a large heavy based frying pan
Add the diced onion and fry gently for 5 minutes until softened.
Set aside to cool
Meanwhile, set the apricots to soak in the whisky
Mix together the cooled onion, soaked apricots plus the whisky, chestnut puree, bacon, breadcrumbs, sage, sugar yolks, haggis stuffing, paprika and apple, mixing well
Stuff the bird with this stuffing between the breast and skin and cook accordingly to the turkey instructions
Alternatively, cook separately in a loaf tin before carving and serving with the bird.This would take approximately 50 minutes
at 180C     
 
Serves: 6-8
 
     
 
 
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