Luxurious Gluten-Free Scottish Dinner Featuring Creamy Haggis Stuffed Chicken Breast with Whisky Gravy and Cranberry-Stuffed Neeps and Tatties

Allergens

N/A

Ingredients

• 1. 6 large chicken breasts, boneless and skinless 2. 8 oz gluten
• free haggis (store
• bought or homemade) 3. 4 medium potatoes, peeled and quartered 4. 4 medium turnips, peeled and quartered 5. 1 cup fresh cranberries 6. 1 cup chicken broth (gluten
• free) 7. 1/2 cup single cream (gluten
• free) 8. 1/3 cup whisky (gluten
• free) 9. 2 tbsp cornstarch (gluten
• free) 10. Salt and pepper, to taste 11. Olive oil, for cooking 12. Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Season chicken breasts with salt and pepper, then make a pocket in each breast by cutting a horizontal slit. Stuff each breast with half of the haggis and secure with toothpicks.
2. In a large skillet, heat olive oil over medium high heat. Sear the stuffed chicken breasts for 3 4 minutes on each side until golden brown. Transfer to a baking dish and bake for 20 25 minutes or until cooked through.
3. Meanwhile, boil potatoes and turnips until tender. Mash together with butter, single cream, salt, and pepper. Stir in cranberries and set aside.
4. For the whisky gravy, combine chicken broth, whisky, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until thickened. Season with salt and pepper to taste.
5. Remove chicken from oven and let rest for 5 minutes before removing toothpicks and slicing. Serve each piece of chicken alongside the cranberry stuffed neeps and tatties, drizzling whisky gravy over the top. Garnish with fresh parsley and serve immediately.

Chef’s Insight

1. When making haggis, use a mix of quality ingredients to achieve the perfect texture and flavor balance.

Notes

1. For a more authentic experience, use gluten-free oatmeal in the haggis recipe.