Roast Goose with Chestnut Stuffing

Ingredients

  • Goose
  • 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

Instructions

  • Step 1
    Preheat oven to 190deg C, Fan 170deg C, gas 5
  • Step 2
    Remove giblets & any spare fat from inside the cavity
  • Step 3
    Use the spare fat to spread over the legs of the goose
  • Step 4
    Stuff the neck cavity with your chosen stuffing - for chestnut stuffing see method below
  • Step 5
    Prick the skin and rub salt and pepper over it, brush with cooking oil or butter.
  • Step 6
    Place the goose on a rack or crumpled foil in the meat tin, breast side up. Do not cover.
  • Step 7
    Cook in the centre of the oven for 30mins per kilo plus 30mins. After the first hour, thoroughly baste the goose with its fat.
  • Step 8
    After 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 Stuffing
    Method as follows:
  • Step 1
    Melt the butter in a large frying pan over medium heat. Stir in the onion, cook for 5 mins until softened.
  • Step 2
    Add 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 3
    Mix in sausage meat, stirring to cook, add the chestnuts, parsley, breadcrumbs, beaten eggs, salt and pepper and mix well.
  • Step 4
    Transfer 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.

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