Turkey stuffing scotch eggs make for the ultimate festive snack! Surprisingly easy to make, these have fudgy yolks & a super crispy coating.
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These scotch eggs are the ultimate festive snack!
Here, we’re taking a perfectly cooked soft boiled egg, wrapping it in a tasty, homemade sage & onion turkey stuffing, coating in breadcrumbs then deep frying until super crispy. A classic British dish, made with a festive twist, these really are hard to beat!
If you’d like to read more festive recipes, take a look at our Christmas collection! We’ve got recipes for a wide range of dishes, from brie & cranberry stuffed dough balls to Baileys mince pie ice cream…
What Are Scotch Eggs?
A British pub classic, scotch eggs consist of a boiled egg that has been encased in sausage meat, coated in breadcrumbs then deep fried. Done properly, the coating will be incredibly crispy, the meat will be soft & juicy and the egg, perfectly cooked.
For our turkey stuffing scotch eggs, we’re swapping out the traditional sausage meat & replacing it with a homemade sage & onion turkey stuffing. These make a fantastic Christmas starter & go incredibly well with homemade cranberry sauce…
What You’ll Need
To make 8 scotch eggs…
- Turkey Mince (500g)
Make sure to use turkey thigh mince as this has a higher fat content than breast.
- Streaky Bacon (6 Rashers)
I find that smoked streaky bacon works best but feel free to use unsmoked if you’d prefer.
- Dried Cranberries (50g)
These add a touch of sweetness to our stuffing…
- Paxo Sage & Onion Stuffing (30g)
The secret ingredient in our scotch eggs! We’re adding this to the turkey straight from the packet (no need to rehydrate). If you don’t have any stuffing mix, feel free to leave it out.
- Onion (1 Small)
A small white onion (or two banana shallots) work best here! Make sure to dice them as finely as possible.
- Onion Granules (½ tsp)
Used for extra onion flavour!
- Thyme Leaves (1 tsp)
Adding some finely chopped thyme gives our stuffing even more flavour! Rosemary could also be used.
- Eggs (8 For Boiling, 4 For Pané)
You’ll need 12 medium sized (each weighing around 50 grams) for this recipe. 8 for the scotch eggs & 4 for the pané.
- Panko Breadcrumbs (250g)
For the crispiest coating, panko breadcrumbs are best! These can be found in most supermarkets.
- Plain Flour (100g)
Part of our pané station. Make sure to use plain flour.
- Milk (2 tbsp)
Mixed with the eggs as part of the bread crumbing process. Whole or semi skimmed milk works best.
- White Wine Vinegar
Adding a spoonful of vinegar to the egg boiling water makes peeling them easier!
How To Make Turkey Stuffing Scotch Eggs
The full, printable recipe card can be found at the bottom of this post!
Step 1 – Turkey Stuffing
To prepare the turkey stuffing, we mix together turkey mince, chopped up streaky bacon, finely diced onion, chopped dried cranberries, paxo stuffing, thyme leaves, onion powder, salt & pepper.
We then cook a small amount off in a frying pan, to check the seasoning then add more if necessary.
Step 2 – Boil The Eggs
Now to boil the eggs. To do this, bring a pan of water to the boil then pour in a tablespoon of white wine vinegar (this makes peeling the eggs easier!) Next, carefully place the eggs into the water, using a slotted spoon then cook at a rolling boil for exactly 6½ minutes.
Once the eggs are cooked, immediately place them into a bowl of iced water, leave to cool completely then peel carefully.
Step 3 – Assembly
Time to assemble the scotch eggs.
First, portion the turkey stuffing into 8 equally sized balls, each weighing around 90 grams. Next, take a ball of stuffing & flatten it into a 5mm thick disc. Place a boiled egg in the middle then mould the turkey around the egg so that it is full encased. Shape into a smooth ball then repeat with the remaining eggs & turkey.
Step 3 – Pané
To prepare the pané station, take 3 bowls, fill one with the panko breadcrumbs, one with the flour & the other with the eggs & milk. Beat the eggs with a fork then season each bowl with salt & pepper.
To breadcrumb the scotch eggs, first roll the balls in the flour then dip into the egg & roll in the breadcrumbs. Now, roll the balls back in the egg & then the breadcrumbs (this is a double pané).
Chill the scotch eggs in the fridge for at least 30 minutes before cooking.
Step 4 – Cooking
Preheat an oven to 180°c/160°c fan (356°f/320°f) and a deep fat fryer to 180°c/320°f.
Fry the scotch eggs until they’re crispy & golden brown (5-6 minutes) then cook in the preheated oven until the turkey reaches a temperature of 75°c/167°f (8-10 minutes). You’ll need to cook the scotch eggs in batches!
*When frying the eggs, make sure to flip them over every couple of minutes, so that they cook evenly.
To serve, cut each scotch egg in half then season the yolks with sea salt & freshly cracked black pepper. Place onto plates & serve immediately with cranberry sauce.
The Secret To Jammy Egg Yolks
When it comes to boiling the eggs for our scotch eggs, we need to keep in mind that they will continue to cook when they are deep fried. This means that when boiling, we need to undercook them slightly, so that we end up with perfectly cooked yolks.
For the best, fudgy egg yolks, we need to cook our eggs (medium sized – approx. 50g in weight) for 6½ minutes at a rolling boil. A constant boil is important so make sure to keep the pan covered!
Once cooked, the eggs need to go straight into a bowl of cold water & ice, which stops the cooking process almost immediately. We then leave them to cool completely then peel.
Providing all of this is done correctly, you’ll end up with perfectly cooked eggs!
Scotch Eggs Tips & Tricks
- Cook the eggs at a rolling boil for 6½ minutes, for the perfect soft boil.
- Use a bowl of ice water to cool the eggs down immediately.
- Double pané the scotch eggs for the best coating.
- Use panko breadcrumbs for the crispiest scotch eggs!
- Fry a small amount of the turkey off before using, to check the seasoning.
Cooking Scotch Eggs In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To cook the scotch eggs in an Aga (after frying), place them in the baking oven on the second from bottom set of runners then cook per the recipe.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Christmas Recipes To Try!
- Brie & Cranberry Stuffed Dough Balls
- Sausage & Bacon Stuffing With Apricot & Pine Nuts
- Boozy Cranberry & Orange Sauce
- Goose Fat Roast Potatoes
- Baileys Mince Pie Ice Cream
- Cranberry, Fudge & White Chocolate Cookies
- Classic Mince Pies
- Brown Butter Mincemeat
If you have enjoyed this recipe for turkey stuffing scotch eggs, it would mean a lot if you could leave a review & rating!
Turkey Stuffing Scotch Eggs
- Deep Fat Fryer
- Digital Food Probe
- Baking Tray
- Mixing Bowls
- Large Saucepan
- Slotted Spoon
- 500 g Turkey Thigh Mince
- 6 Rashers Smoked Streaky Bacon Finely Chopped
- 50 g Dried Cranberries Roughly Chopped
- 30 g Paxo Sage & Onion Stuffing
- 1 Small White Onion Very Finely Diced (or use 2 banana shallots)
- 1 tsp Thyme Leaves Finely Chopped
- ½ tsp Onion Powder
Soft Boiled Eggs
- 8 Medium Eggs
- 1 tbsp White Wine Vinegar
- 250 g Panko Breadcrumbs
- 100 g Plain Flour
- 4 Large Eggs
- 2 tbsp Milk
- Cranberry Sauce
- Place the turkey mince into a large mixing bowl then add in the chopped bacon, cranberries, paxo stuffing, diced onion, thyme leaves & onion powder.
- Season the turkey with salt & pepper then mix well, to combine.
- Cook a small amount of the mix in a frying pan, to check the seasoning then add more if necessary. Chill in the fridge whilst you cook the eggs.
Soft Boiled Eggs
- Bring a large pan of water to the boil then add in the vinegar.
- Boil the eggs for 6½ minutes then transfer immediately to a bowl of ice water & leave to cool completely.When cooking the eggs, make sure that the water is at a rolling boil at all times.
- Once the eggs are cool, carefully peel them & place them onto a plate.
- Take the turkey mix out of the fridge & portion into 8 equally sized balls. Each should weigh around 90 grams.
- Next, flatten a ball into a 5mm thick disc, place an egg in the middle then mould the turkey around it, to form a smooth ball. Repeat with the remaining turkey & eggs.
- To prepare the pané station, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs & milk. Beat the eggs with a fork then season each bowl with salt & pepper.
- To pané, first roll the balls in the flour then dip into the egg & roll in the breadcrumbs. Now, roll the balls back in the egg & then the breadcrumbs (double pané).
- Place the scotch eggs in the fridge & chill for at least 30 minutes (or for up to 1 day).
- Preheat an oven to 180°c/160°c fan (356°f/320°f) and a deep fat fryer to 180°c/320°f.
- Fry the scotch eggs until they're crispy & golden brown (5-6 minutes) then cook in the preheated oven until the turkey reaches a temperature of 75°c/167°f (8-10 minutes).You'll need to cook the scotch eggs in batches! Make sure to flip the scotch eggs every couple of minutes in the deep fat fryer, so that they cook evenly.
- Cut each scotch egg in half then season the yolks with sea salt & freshly cracked black pepper. Serve immediately with a spoonful of cranberry sauce.