Luxurious Gluten-Free Scottish Dinner: Creamy Haggis Stuffed Chicken Breast with Whisky Sauce, Neeps & Tatties

Indulge in a luxurious gluten-free Scottish dinner with this mouthwatering recipe that combines haggis-stuffed chicken breasts, creamy mashed turnips and potatoes, and a decadent whisky sauce. Ideal for a cozy meal or a special occasion, this easy-to-prepare dish is perfect for those on gluten-free diets.

🕒 Prep Time: 20 minutes - Cook Time: 35 minutes - Total Time: 55 minutes

🍽 Servings: 6

🔥 Difficulty: Easy

🌎 Cuisine: Scottish, Gluten-Free

Allergens

Dairy (Milk), Egg (Haggis)

Ingredients

1. 6 chicken breasts, boneless and skinless 2. 1 cup haggis (gluten
free) 3. Salt and pepper, to taste 4. 4 large turnips, peeled and cubed 5. 4 large potatoes, peeled and cubed 6. 1/2 cup unsalted butter 7. 1/2 cup whole milk 8. 1/2 cup whisky (preferably Scottish) 9. 1 cup chicken broth 10. Fresh parsley, for garnish

Instructions

Preheat the oven to 375°F (190°C).
Make a pocket in each chicken breast by cutting a horizontal slit and stuff with gluten free haggis. Season with salt and pepper.
In a large skillet, sear the stuffed chicken breasts for 2 minutes per side until golden brown. Transfer to a baking dish and bake for 20 25 minutes until cooked through.
Boil the turnips and potatoes in separate pots until tender. Drain and mash each separately with butter and milk. Season to taste.
For the whisky sauce, heat the chicken broth and whisky in a saucepan over medium heat. Bring to a boil and reduce by half. Whisk in the remaining butter until smooth.
Serve the haggis stuffed chicken breasts alongside the mashed turnips (neeps) and potatoes (tatties), drizzling the whisky sauce over the top. Garnish with fresh parsley.

Chef’s Insight

Scotland is known for its rich culinary heritage, which includes the use of local ingredients such as haggis. This recipe is a creative fusion of traditional Scottish flavors with a gluten-free twist, ensuring everyone can enjoy this delicious meal.

Notes

This recipe showcases the flavors and textures of a classic Scottish dinner while catering to gluten-free diets. The combination of haggis-stuffed chicken breasts, neeps & tatties, and whisky sauce is both satisfying and elegant.

Substitutions

1. For a vegetarian option, replace chicken breasts with portobello mushrooms. 2. If haggis is unavailable, use gluten-free sausage meat or your favorite stuffing recipe. 3. Use almond milk for a dairy-free option.

Alternative Preparations

1. Serve the chicken and mashed turnips and potatoes as a main course with a side of seasonal vegetables. 2. For a buffet-style meal, arrange the stuffed chicken breasts, neeps, tatties, and whisky sauce separately on platters for guests to serve themselves.

Alternative Methods

1. Use an air fryer to cook the stuffed chicken breasts instead of baking in the oven. 2. Prepare the haggis-stuffed chicken breasts on a grill for a smoky flavor.

Best Storage Practice

Store leftover whisky sauce in the refrigerator and reheat gently before serving. Refrigerate cooked, leftover stuffed chicken breasts and reheat in the oven before serving again.

Shelf Life

3 days for mashed turnips and potatoes in the refrigerator; whisky sauce can be stored up to one week.

Plating Tips

1. Plate each dish symmetrically with the stuffed chicken breast, neeps, and tatties forming a triangle. 2. Drizzle the whisky sauce over the chicken breast and mashed turnips. 3. Garnish with fresh parsley for an appealing presentation.

Nutrition Facts

(per serving) - Calories: 625 kcal - Protein: 38 g - Fat: 34 g - Carbohydrates: 40 g - Fiber: 6 g - Sodium: 715 mg