Wild turkey & cashew haggis
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Turkey breast meat |
| 9 | ounces | Turkey leg meat |
| 1 | ounce | (2 tablespoon) butter |
| 1 | ounce | (2 tablespoon) scotch whiskey |
| 1 | ounce | (2 tablespoon) quick oats |
| 2 | Egg whites | |
| 1 | tablespoon | Poultry seasoning |
| 8 | Fresh sage leaves | |
| 4 | ounces | (1/2 cup) heavy cream |
| 6 | ounces | (3/4 cup) roasted cashews |
| 40 | In hog casing | |
| 2 | quarts | (4 cup) turkey/chicken stock |
Directions
Saute 10 ounces of breast meat and 6 ounces of leg meat in butter until just seared. Add scotch whiskey and flame. Place mixture in blender with oats, egg whites, poultry seasoning, sage and cream.
Puree 30 seconds. Dice remaining breast and leg meat and fold into pureed mix. Add cashews. Place mixture in pastry bag and pipe into casing. Tie ends. Poach in turkey or chicken stock for about 25 minutes to 115 degrees internal temperature.
NOTE: Sausage or hog casing is available in some butcher shops or butcher supply stores. Use cranberry/orange relish, whole grain buckwheat, fried green onions and whiskey flavored white sauce.