Turkey Stuffing Scotch Eggs
Turkey stuffing scotch eggs make for the ultimate festive snack! Surprisingly easy to make, these have fudgy yolks & a super crispy coating.
Servings: 8 Scotch Eggs
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Baking Tray
- Mixing Bowls
- Large Saucepan
- Slotted Spoon
Ingredients
Turkey Stuffing
- 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
Pané
- 250 g Panko Breadcrumbs
- 100 g Plain Flour
- 4 Large Eggs
- 2 tbsp Milk
To Serve
- Cranberry Sauce
Instructions
Turkey Stuffing
- 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.
Scotch Eggs
- 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).
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! 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.
Notes
1. Turkey Mince - Turkey thigh mince works best in this recipe due to it's higher fat content.
2. Frying - If you don't have a deep fat fryer, a pan of oil heated up to 180°c/320°f will work. Make sure to do this carefully!
3. Cooking In An Aga - To cook in an Aga, boil the eggs on the boiling plate. Cook the scotch eggs in the baking oven (after frying), on the second from bottom set of runners.
4. Cranberry Sauce - These scotch eggs work fantastically with cranberry sauce. My recipe for this can be found here.
5. Making In Advance - The turkey stuffing mix can be made up to a day in advance. Once bread crumbed, the scotch eggs can be stored in the fridge for up to 1 day before cooking.
Although they are best eaten hot, the scotch eggs can be cooled down after cooking & stored in the fridge for up to 2 days then served cold.
6. Egg Size - These scotch eggs work best if you use medium sized eggs, weighing approx. 50g each.
7. Paxo Stuffing - The paxo stuffing is added to the turkey, straight from the packet (no need to rehydrate). If you haven't got any, feel free to leave it out.