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Spin the wheel

Turkey and cranberry scotch-eggs

  • 8 turkey sausages
  • 2 tablespoons cranberry sauce
  • 25g sage and onion stuffing mix
  • salt and freshly ground black pepper, to taste
  • 8 hard boiled eggs
  • 1 beaten egg, to coat
  • 100g wholemeal fine breadcrumbs, to coat
  • Preheat the oven to 180 C / Gas 4. Line a baking tray with aluminium foil and grease lightly to prevent sticking.
  • Remove the casings from the sausages and place the sausage meat into a large bowl. Add in the cranberry sauce, stuffing mix and salt and pepper and mix well to combine.
  • Peel the hard boiled eggs and then divide the meat mixture into 8 equal balls. Wrap the meat around the eggs and then dip the coated eggs into the beaten egg and then into the breadcrumbs. Place onto the prepared baking tray.
  • Bake in the preheated oven for 20 to 25 minutes until the meat is no longer pink and the breadcrumbs are golden brown. Remove from the oven and transfer to a wire rack. Allow to cool before serving and enjoying.