Most people run screaming when they hear the word 'Haggis'. Not I; I love the stuff.
Of course here in France proper freshly-made Haggis is unavailable, so I revert to a particular canned version (above) which is a very good alternative.
Personally I love fresh Haggis just sliced and fried in olive oil, but it also makes a wonderful stuffing for turkey, pork, and large stuffable veg's.
Usually I use half standard Sage and Onion, to half Haggis (with other added bits and pieces according to what is being stuffed). For example, try it with your Christmas turkey with the addition of fried bacon lardons and chopped chestnuts.
Not everyone is tempted by a mixture of ground sheep's 'pluck' and barley, but when you get past the ingredients you have a wonderful product that is both delicious and versatile.
I'm not on commission from the Scottish Haggis-man's Association, so you'll no be tuggin at my sporran strings. But if you've never tried it.... have a go! You might end up, like Lady Magnon, actually liking it (or am I thinking of someone else?).