Haggis is Scotland's national food and a great source of iron, fibre, and carbs. It is a type of meat pudding prepared from the leftover heart, liver and lungs of sheep. Ground beef or mutton fat is combined with oats and seasonings. After that, the meat is boiled in a sheep's stomach and is typically eaten with turnips and mashed potatoes. The flavour is best characterised as earthy, savoury, meaty, spicy, crumbly, peppery, moist, and oaty. 

Ingredients [For the Haggis]

1 sheep’s stomach (cleaned and prepared)

1 sheep’s liver, heart, and lungs (cleaned and chopped finely)

1 large onion, finely chopped

1 cup steel-cut oats

1/2 cup suet (or beef fat), finely chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground allspice

1 teaspoon dried thyme

1/2 teaspoon ground nutmeg

1/2 cup beef or lamb stock

Ingredients [For the Turkey]

1 whole turkey (10-12 pounds), thawed if frozen

Salt and pepper, to taste

1/4 cup olive oil or melted butter

1 onion, quartered

1 lemon, halved

4-5 sprigs of fresh thyme

4-5 sprigs of fresh rosemary

4-5 sprigs of fresh sage

Method:

1. Clean the sheep's stomach thoroughly and soak it in cold salted water for several hours or overnight.

2. Rinse the liver, heart, and lungs in cold water. Simmer them in boiling water for about 2 hours until tender. Remove and allow to cool.

3. Finely chop the cooked offal.

4. Toast the oats in a dry pan over medium heat until golden brown.

5. In a large bowl, combine the chopped offal, toasted oats, suet, onion, salt, pepper, allspice, thyme, and nutmeg. Mix well.

6. Gradually add the stock until the mixture holds together but is not too wet.

7. Stuff the mixture into the prepared sheep’s stomach, filling it just over half full to allow for expansion. Sew the stomach closed securely with kitchen twine.

8. The stuffed stomach should be placed in a big kettle of boiling water. Prick it periodically to release trapped air as you boil it on low heat for around three hours.

9. Turn the oven on to 325°F, or 165°C.

10. Take the neck and giblets out of the turkey's cavity. After giving the turkey a thorough rinse with cold water, blot it dry with paper towels.

11. Give the turkey's cavity a liberal amount of salt and pepper.

12. Place the quartered onion, lemon halves, and fresh herbs (sage, rosemary, and thyme) within the cavity.

13. Loosely stuff the neck cavity of the turkey with some of the haggis. Fold the skin over and secure it with skewers or kitchen twine. Do not overfill, as the stuffing will expand during cooking.

14. Rub the outside of the turkey with olive oil or melted butter and season with salt and pepper.

15. Place the turkey on a rack in a large roasting pan. Tuck the wing tips under the body of the turkey.

16. Roast the turkey in the preheated oven. Cooking times will vary depending on the size of the turkey. A general guideline is to roast the turkey for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).

17. Baste the turkey with pan drippings every 30 minutes for a golden, crispy skin.

18. Once the turkey is fully cooked, remove it from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.

19. Carve the turkey and serve it alongside the haggis stuffing.

Tips To Make The Best Haggis-Stuffed Turkey

• Rinse and simmer the liver, heart, and lungs before chopping finely for better texture and flavour.

• Toast oats until golden to enhance their nutty flavour in the haggis mixture.

• Leave room for expansion when stuffing the sheep's stomach and turkey to prevent bursting.

• Baste the turkey with pan drippings every 30 minutes for moist, flavourful meat and crispy skin.

FAQs:

What does haggis taste like?

Haggis has a rich, savoury flavour with a crumbly texture. It’s seasoned with spices like black pepper, nutmeg, and allspice, and has a nutty taste from toasted oats.

Can I use store-bought haggis?

Yes, store-bought haggis can be used for convenience. However, making haggis from scratch allows you to control the ingredients and flavours.

How much stuffing should I use?

Stuff the turkey loosely, filling about half of the cavity to allow for expansion during cooking.

Can I prepare haggis in advance?

Yes, you can prepare the haggis stuffing a day in advance. Store it in the refrigerator and stuff the turkey just before roasting.