Christmas Recipes > Goose With Fruity Stuffing

This recipe is part of the December 2007 Recipes Menu.


Starter - Avocado Cream Terrine
Starter - Goats Cheese, Pear and Walnut Salad
Main Course - Fruit Stuffed Goose
Main Course - Parcels of Ricotta and Spinach
Dessert - Cranberry Cheesecake
Dessert - Christmas Chestnut Bombe

How to make goose with fruity stuffing:
A traditional favourite at Christmas and a welcome change from turkey.



Ingredients

1 ready to eat goose weighing 7lbs
8 floz pint chicken stock
2 tablespoons oil
salt and pepper

for stuffing:

4 Cox’s apples, peeled and coarsely grated
7oz ready to eat dried apricots, cut into fine strips.
1 large carrot, peeled and coarsely grated.
7oz walnut halves, coarsely chopped.
1lb onions, peeled and finely chopped.
7oz streaky bacon smoked, diced.
Juice of 1 lemon
1 tablespoon oil
4 tablespoons brandy
1/2 teaspoon mixed spice
(see measure conversions for more information)

Method

- Put the apricots into a bowl with the brandy and leave to soak.
- Sprinkle the apple and carrots with the lemon juice.
- Heat the oil in a large frying pan and cook the onions gently until soft.
- Add the bacon and mix in the grated carrot and apple.
- Season and cook gently for about 10 minutes.
- Remove the pan from the heat and mix in the nuts, apricots, brandy and spice.
- Season with salt and pepper and mix well.
- Stuff the neck of the goose and secure the flap with trussing threads or cocktail sticks.
- Put the goose on a rack in a roasting tin and rub with oil
- Cook for an hour at 230 degrees C.
- Pour the stock over the goose.
- Lower the oven temperature to 180 degrees C.
- Cook for a further hour or until the juices run clear, basting frequently with the pan juices.
- Use the pan juices to make gravy.




Subscribe to Newsletter | Archive