Roast Goose with Apple and Walnut Stuffing Recipe
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.
You may be interested to try this suggested 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
- 1lb fresh chestnuts
- 5lb goose
- vegetable stock
- 2 cups (1lb) pork sausagemeat
- 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
for the stuffing:
- 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.
Prep Time: 20 minutes
Cook Time: 180 minutes
Yield: 3 - 6 portions