Christmas Recipes > Roast Goose with Apple and Walnut Stuffing
Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte
5lb goose
vegetable stock
2 onions, peeled and chopped finely
2 sticks/stalks celery, chopped
1/2 cup (4oz) shelled walnuts, chopped
2 green apples, peeled, cored and sliced finely
1 egg, beaten
1/4 cup (2oz) butter
1 teaspoon dried sage
seasoning
(see measure conversions for more information)
- Bring to the boil and cook for 5 minutes, then drain and remove the outer and inner skins.
- Return the chestnuts to the pan, cover with stock and simmer for half an hour or until tender.
- To make the stuffing, fry the sausagemeat gently for about 10 minutes until lightly browned, stirring occasionally.
- Remove from the heat and drain off the excess fat.
- Melt half the butter in a pan, add the onions, celery and walnuts and fry gently until softened and lightly browned.
- Add the apples and cook for a few minutes more.
- Remove the pan from the heat, and then stir in the sausagemeat, beaten egg, sage and seasoning to taste.
- Preheat the oven to 200oC/400oF/gas mark 6.
- Spoon the stuffing into the cavity of the goose.
- Place the goose on a rack in a roasting pan, prick all over with a skewer, and then brush with the remaining butter.
- Roast in the preheated oven for 1 1/2 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
- 5 minutes before the end of the cooking time drain the chestnuts and heat through in a pan of hot water.
- When the goose is cooked, place it on a warmed serving plate.
- Drain the chestnuts and arrange around the goose.
- Serve hot with gravy, chestnuts, Brussels sprouts, and roast potatoes.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the December 2006 Recipes Menu.
Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte
How to make roast goose with apple and walnut stuffing:
Don't just moan about using up leftover turkey! You could try goose this Christmas. A traditional festive favourite, this bird is fattier than turkey and thus more succulent. A delicious change for the most important meal of the year.
Ingredients
1lb fresh chestnuts5lb goose
vegetable stock
for the stuffing:
2 cups (1lb) pork sausagemeat2 onions, peeled and chopped finely
2 sticks/stalks celery, chopped
1/2 cup (4oz) shelled walnuts, chopped
2 green apples, peeled, cored and sliced finely
1 egg, beaten
1/4 cup (2oz) butter
1 teaspoon dried sage
seasoning
(see measure conversions for more information)
Method
- Cook the chestnuts until tender; to do this slit the outer skin and put the chestnuts into cold water.- Bring to the boil and cook for 5 minutes, then drain and remove the outer and inner skins.
- Return the chestnuts to the pan, cover with stock and simmer for half an hour or until tender.
- To make the stuffing, fry the sausagemeat gently for about 10 minutes until lightly browned, stirring occasionally.
- Remove from the heat and drain off the excess fat.
- Melt half the butter in a pan, add the onions, celery and walnuts and fry gently until softened and lightly browned.
- Add the apples and cook for a few minutes more.
- Remove the pan from the heat, and then stir in the sausagemeat, beaten egg, sage and seasoning to taste.
- Preheat the oven to 200oC/400oF/gas mark 6.
- Spoon the stuffing into the cavity of the goose.
- Place the goose on a rack in a roasting pan, prick all over with a skewer, and then brush with the remaining butter.
- Roast in the preheated oven for 1 1/2 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
- 5 minutes before the end of the cooking time drain the chestnuts and heat through in a pan of hot water.
- When the goose is cooked, place it on a warmed serving plate.
- Drain the chestnuts and arrange around the goose.
- Serve hot with gravy, chestnuts, Brussels sprouts, and roast potatoes.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
