Turkey and cranberry scotch-eggs

    55 min

    A great alternative to the traditional scotch egg. This recipe is ideal to make around Christmas time when you have plenty of turkey and cranberry sauce on hand.


    Yorkshire, England, UK
    6 people made this

    Makes: 8 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

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with aluminium foil and grease lightly to prevent sticking.
    2. 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.
    3. 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.
    4. 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.


    These can be eaten warm or cold as part of a salad or cut into quarters and served as part of a buffet.

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