Goose with potato and apple stuffing recipe

Goose with Potato and Apple Stuffing recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious recipe for Goose with Potato and Apple Stuffing is perfect for a special occasion or holiday feast. The succulent goose is stuffed with a flavorful mixture of potatoes, apples, and aromatic herbs, creating a mouthwatering combination of sweet and savory flavors. The crispy skin of the goose adds an irresistible texture to each bite. Serve this impressive dish with roasted vegetables and a rich gravy for a truly memorable meal.

Keywords: Goose, Potato, Apple, Stuffing, Holiday

Goose with potato and apple stuffing recipe details

Goose with potato and apple stuffing recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

1	goose (about 3 1/2 kg)
	For the Stuffing:
350 g	potatoes, peeled
2	onions, finely chopped
3	green apples, peeled, cored and chopped
10 ml	fresh herbs, chopped (e.g. parsley, sage, thyme)
30 g	butter, softened
	salt
	freshly ground black pepper
	butter for rubbing the bird
	For the Gravy:
1	onion, quartered
1	carrot
1	bay leaf
	goose giblets
2 tbsp	flour
	sherry
	salt
	pepper

Instructions

This is a very traditional way to serve goose. Make certain that you buy a young bird for roasting; otherwise it will be tough.

Make the stuffing by boiling the potatoes until cooked, and then chop. In an additional pan gently boil the onions until tender and reserve the onion water for the gravy.

Mix the drained potatoes, onions, apples, herbs, butter and seasoning. Do take care to season well. Allow to cool.

Stuff the goose with the stuffing. Rub some butter over the bird and season well. Place on a roasting rack in a roasting pan and roast in a pre-heated oven at 190°C. For a 3 ½ kg bird allow 18 minutes per 500g. Halfway through the cooking process reduce the heat to 180°C. Baste every 15 minutes.

Take a bowl of iced water and 10 minutes before the end of cooking; splash some on the breast of the goose. It helps to make the skin crisp.

Use the giblets to make gravy stock by simmering them with onion, carrot and a bay leaf.

Remove goose from the pan and keep warm. Pour off excess fat and stir in a spoonful or two of flour. It is vital to stir the flour so that it absorbs the juices. Add some of the giblet stock and onion stock and a generous swig of sherry. Season well. Simmer until slightly thickened.

Before serving, sieve gravy into a microwave jug and heat on 100% power for 2 minutes to get it really hot.

Serve with red cabbage and roast potatoes.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a