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Haggis-stuffed turkey

Published: 31 Dec 09
Updated: 18 Mar 24

We’ve given roast turkey a Scottish twist by stuffing it with haggis. It’s the ideal centre piece for Christmas, Hogmanay (New Year’s Eve) or Burns Night.

Try serving it with this Burns Night-inspired whisky gravy.

Easy
January 2010

Test kitchen approved

Serves 8
Takes 10 minutes to make, about 3½ hours to cook, plus resting

We’ve given roast turkey a Scottish twist by stuffing it with haggis. It’s the ideal centre piece for Christmas, Hogmanay (New Year’s Eve) or Burns Night.

Try serving it with this Burns Night-inspired whisky gravy.

Nutrition: per serving

Calories: 466kcals
Fat: 21.3g (8.5g saturated)
Protein: 45.2g
Carbohydrates: 21.3g (2.5g sugar)
Salt: 1.6g

Based on 10

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Ingredients

5-6kg free-range turkey
25g butter, softened

For the haggis stuffing

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

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Method

Make the stuffing first. 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/fan170°C/gas 5. 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.
Weigh your turkey and calculate the cooking time at 20 minutes per kg, plus 90 minutes. Place the turkey in a snug-fitting roasting tin. Lightly smear the turkey all over with butter and season well. Roast the turkey for the calculated time or until the juices run clear when you pierce a leg with a sharp knife or skewer. If the turkey gets too dark, loosely cover with foil. Roast the extra stuffing for the final 30-40 minutes.

Once cooked, remove the turkey to a warm serving platter and leave to rest, covered in foil, for at least 15 minutes before serving (it will stand for up to an hour while you finish the side dishes and make the gravy). Keep the juices in the tin for the gravy.

Serve this as part of our Scottish roast menu