Reduced cholesterol haggis (with turkey)

martin crossStarred Page By martin cross, 7th Jan 2012 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>British

A reduced cholesterol version of haggis made with ground turkey and chicken livers or giblets.

Scottish haggis – incredibly rich and heavy in cholesterol

A traditional Scottish haggis is made from lamb’s liver, heart and lungs, well-seasoned and bound with onion and oatmeal , traditionally boiled or baked in a casing (originally the sheep’s stomach) but haggis-style dishes, based on meat and offal from the local domestic animals, are found in many parts of the world and date back to ancient times. Many of these dishes are served as sausages with varying dimensions. In Scotland also, haggis comes in a variety of forms, not just in an enormous casing. It is served at all times of day, including breakfast, as sausages, plain or battered, burgers, sliced like a meatloaf or even as a stuffing for poultry. Even at Scottish festivals, you will normally find it served as a haggis sausage.

If you are celebrating a Scottish occasion, therefore, you can exercise quite a lot of freedom in your serving method, and use a variety of different ingredients if Scottish haggis proves difficult to obtain or you wish to provide a healthier version for your family or guests. Here is a recipe for a reduced cholesterol version that can be served as a loaf or as individual mini-loaves or sausages, or in the form of a pie.

Ingredients for reduced cholesterol haggis

For 8 servings

1 cup (3oz / 80g) of oatmeal
3 tbsp of vegetable oil
¾ lb (340g) of chicken livers and/or turkey giblets (liver and heart)
1 cup (8oz / 240 ml) of water
1½ lb (680g) of ground turkey (preferably white meat)
2 medium onions, diced
2 egg whites
½ tsp of salt
½ tsp of black pepper
1 pinch of grated nutmeg, ginger or cinnamon
1/8-1/4 tsp of cayenne pepper (to taste)
1 tbsp of Worcester sauce

How to make reduced cholesterol haggis

Set the oven to pre-heat to 350°F (175°C).

Grease a large loaf pan (9x5x4” / 22x12x10cm) or an 8x8” (20x20cm) baking dish.

Toast the oatmeal in an ungreased skillet or sauté pan until light golden in colour.

Add 2 tablespoons of oil to the pan and manipulate the skillet so that the oil spreads evenly over the bottom. Heat until the oil’s surface starts to ripple or the oil feels distinctly warm when you hold your palm over the skillet 1-2” (3-5cm) from the surface of the oil.

When the oil is hot, add the livers and/or giblets, sprinkle with paprika and fry for 30 seconds. Turn them over, sprinkle them with paprika and fry for 30 seconds. Remove them from the skillet and chop them finely. Place them in a saucepan with 1 cup of water and bring them to the boil. Simmer gently for 5 minutes.

Now add the remaining oil to the skillet and fry the onions for 2-3 minutes until the onions are translucent.

Add the onions and drained chopped livers and/or giblets to the ground turkey in a large bowl together with the seasonings, oats, Worcestershire sauce and half a cup of the liquid in which the livers were cooked. Stir or process in a food processor until well combined and spoon into a loaf pan or a square 8x8” (20x20cm) baking dish. Pat down the top until level.

Bake at 350°F (175°C) for around 60 minutes if using a loaf pan or 45-55 minutes if using a square pan until the centre feels firm when gently pressed. Leave to cool for 5-10 minutes in the pan before turning out onto a serving dish. Slice to serve.

If you are using a glass square pan, you can slice and serve directly from the pan.

Haggis is traditionally served with ‘neeps and tatties’ (mashed rutabaga (often with carrots), plus mashed potatoes served separately) or ‘clapshot’ (rutabaga, potatoes and carrots mashed together) or serve with thick-cut fries or deep-fried potato wedges. Traditionally a couple of tablespoons of Scotch whisky is poured over each portion of haggis or, to save wasting the ‘good stuff’, try serving with a little gravy made from the remaining liver cooking fluid, a little cornstarch, a good dash of Worcestershire sauce and a little more water or stock, if necessary.

Individual haggis loaves or sausages

If preferred, you can form the haggis mixture into individual loaves or sausages. In this case the quantity will make a good six servings.

Place the individual loaves or sausages on a well-greased baking sheet and bake at 450°F (230°C) for around 20 minutes. Turn down the heat to 350°F (175°C) and bake for 5-10 minutes longer until cooked through.

If desired, spread a little barbecue or steak sauce over the top of each mini-loaf after the first 20 minutes and bake at 350°F (175°C) for 10 minutes longer. Haggis is supposed to be spicy.

Serve as described above.


If you want to emulate a Scottish chip shop ‘haggis supper’, dip cold pre-baked haggis sausages in a thick batter and deep-fry until the batter is golden crisp and the contents heated through.

If you want to try a higher cholesterol version, substitute ground lamb and lamb’s liver for more authenticity or use ground beef and ox liver.


Ground Turkey And Chicken Liver, Haggis, Loaf, Reduced Cholesterol Haggis, Sausage, Scottish, Scottish Celebration, Scottish Cuisine, Scottish National Dish

Meet the author

author avatar martin cross
I am a technical translator and writer, a former chef and marketeer, currently disabled. I write articles on food,, travel, politics, religion and technology among other topics.

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author avatar XX=MAD_MAX=XX
8th Jan 2012 (#)

nice work there. ^_^ and because of you, i am now hungry, ARGH!! hehehe. you gained a follower in me. ^_^

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author avatar Denise O
12th Jan 2012 (#)

This is one dish I have never even seen (I have heard of it though) let alone taste. Very interesting. Thank you for sharing.:)

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