Haggis-stuffed turkey

Method

1. 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.
2. 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.
3. 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.
4. 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