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Haggis and whisky stuffing

Alan Coxon from Good Food Live
Add a Scottish flavour to your Christmas turkey with Alan Coxon's flavourful haggis, apricot and whisky stuffing

Haggis and whisky stuffing

Method

1. Melt the butter in a large, heavy-based frying pan.

2. Add the diced onion and fry gently for 5 minutes, until softened. Set aside to cool.

3. Meanwhile, set the apricots to soak in the whisky.

4. Mix together the cooled onion, soaked apricots plus the whisky, chestnut puree, bacon, breadcrumbs, sage, sugar, yolks, haggis stuffing, paprika and apple, mixing well.

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Serves: Makes about 1kg stuffing

Prep: 10 min
Cook: 10 min

Ingredients
1 tbsp Butter
250g Chestnut purée
225g rashers of smoked streaky bacon, chopped
225g Dried apricots, chopped
55g fresh white breadcrumbs
2 tbsp chopped sage
1 onion, diced
1 tbsp brown sugar
2 egg yolks
1 haggis, cut open, stuffing scooped out, skin discarded
1 tsp Paprika
1 apple, chopped
3 tbsp whisky