Roast Goose with Chestnut Stuffing
- Salt & Pepper
- 1-2tbs butter
- 1 small onion
- 2 cloves garlic
- 600g back bacon, diced
- 125g mushrooms, chopped
- 225g pork sausage meat (or skinned sausages)
- 120g whole chestnuts, diced
- Small bunch of fresh parsley
- 200g brown breadcrumbs
- 1 egg, beaten
- salt and pepper
Step 1Preheat oven to 190deg C, Fan 170deg C, gas 5
Step 2Remove giblets & any spare fat from inside the cavity
Step 3Use the spare fat to spread over the legs of the goose
Step 4Stuff the neck cavity with your chosen stuffing - for chestnut stuffing see method below
Step 5Prick the skin and rub salt and pepper over it, brush with cooking oil or butter.
Step 6Place the goose on a rack or crumpled foil in the meat tin, breast side up. Do not cover.
Step 7Cook in the centre of the oven for 30mins per kilo plus 30mins. After the first hour, thoroughly baste the goose with its fat.
Step 8After cooking, place the goose on to a carving dish, cover with foil and let it rest for 20mins before carving to retain the juices for succulent meat.
Save the fat for roast potatoes or basting other meat
For the StuffingMethod as follows:
Step 1Melt the butter in a large frying pan over medium heat. Stir in the onion, cook for 5 mins until softened.
Step 2Add the garlic and cook for a further minute.
Add diced bacon and mushrooms, stir over medium heat for 5 mins or until the bacon is cooked.
Step 3Mix in sausage meat, stirring to cook, add the chestnuts, parsley, breadcrumbs, beaten eggs, salt and pepper and mix well.
Step 4Transfer into a bowl, cool and refrigerate until use or shape into balls and cook for the last few minutes of the goose's cooking time.