This was a delicious dish and I plan on making it again and again. Since the turkey is put it bone and all it might be better to serve it carved up basically and then put back in. In the future I’ll do this because we sort of just picked off the bone from the pot, which worked out alright. This dish is not as spicy as it sounds and ends up with quite a savory flavor instead.
Scotch eggs are British/Scottish/English pub food and they’re usually fried but since I’m not a big fan of fried food I went ahead and baked them instead. They’re actually fairly simple to make but they do make a bit of a clean up job since they need to be dipped in multiple things (plus there’s no way to make them except for sticking your hands in everything!).
I first had piroshki at Pike Place Market at the aptly named Piroshki Piroshki and they were delicious so I’ve tried my hand at making them. Make sure all your inside bits are nicely chopped before you start it’ll speed up the cooking and cook more evenly as well.