The haggis-stuffed-into-some-poultry theme from three years back is a good one, but that last dish suffered from being a bit dry (a problem it shares with the classic neeps and tatties version), so here's my solution to that problem: haggis-stuffed chicken in whisky sauce.
So basically you mash up the haggis - there's 60g or so per breast here, basically one double-pack of these MacSween's haggis slices, which seemed to be all there was available anywhere - with some whisky, slice open a couple of chicken breasts, stuff them, stick them in a baking dish with the cut edge facing upwards to stop everything falling out, pour the sauce over, and bake for about 40-45 minutes. The sauce went a little something like this:
- most of a decent-sized glass of whisky* - use some of the rest to wet the haggis with before you mash it up, and drink the rest;
- a small amount of vegetable stock;
- a dessertspoon or so of Dijon mustard;
- a couple of dessertspoons of honey - any sort will do, but I suppose if you wanted to be fanatically Scottish you'd use one of the heather-based ones;
- a splash of lemon juice;
- a dessertspoon or so of Philly cheese, or a dollop of cream, whichever fits best with your diet regime - note that this is best stirred in at the end.
You'll notice from the "after" photograph that we cooked some asparagus; just to provide a statistical data point for anyone who's interested I am in the (according to Wikipedia) 78% of the human population who don't notice their piss smelling of asparagus after eating it. My piss pretty much still just smells of piss.
[* - my secret whisky blend for this dish is as follows: one part Teacher's to two parts old-school Ledaig. No particular reason except that I only had a thimbleful of Teacher's left, so I needed to supplement it, and I thought something smoky might be more interesting.]