Haggis (2006 Burns' Night Version)

Ingredients
1 container for steaming haggis
1 lb package beef liver
1 lb package of ground turkey
1 lb package of mild sausage
2    Onion, large  
1 T  Salt  
1/2  t  Black coarsely pepper  
1/2  t  Cayenne  
1/2  t  Allspice
1/4  t  nutmeg  
1 lb  steel ground oatmeal
1 c  Broth; in which liver was cooked; up to 1 1/2c  

Instructions

1.  Put the liver in a large pot with 1 to 1-1/2 cup water, bring to a boil and simmer for about a half hour.  Let it all cool and keep the broth.
2.  Saute onions, add ground turkey and sausage and slightly brown.
3.  Run the boiled liver, onion, sausage and ground turkey mixture through the meat grinder into a mixing bowl.
4.  Toast or brown the oatmeal lightly in heavy bottomed pan in 350 degree oven.  
5.  Add to mixing bowl and mix thoroughly with the meat mixture.
6.  Add 1/2 to 1 cup broth left from boiling the meat in 1/4 cup increments. Check if it sticks together when you grab a handful of the mixture. If not, add more broth so that it holds together.
7.  Put mixture in 1 gallon sturdy baggie for steaming haggis (about 3/4 full if wrapping).  
8.  Use a 4 gallon steam pot and steam haggis above water level gently for 3 to 4 hours.
9.  Serve with mashed neeps (rutabagas) and clapshot (mashed turnips & potatoes) or simply mashed potatoes.