Yeah, I'd say it would make a good stuffing. Or how about some egg to bind it into patties, fry, and serve in a bun? *Arch not conpletely sure about this one, having never had leftover haggis, but thinks it might be worth a try?*
I'm with the Doctor. Don't put quality whisky anywhere near a saucepan. A blend, on the other hand ...
I'd say a whisky sauce would be too sweet to go with haggis. I'd go with Redcogs and just serve it up with gravy. Maybe with a green veg on the side, something like steamed cabbage.
It's a tricky one to tart up, because it's so nice as it is.