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Stuffed goose
Stuffed goose

Get it all on this Recipe...

Download Stuffed goose as pdf
Preparation Time
  • 40 minutes
Cooking Time
40 minutes
Recommended Wine
Cote du marmandais rouge
3 1/2 oz. fowl foie (fowl liver), 0.44 lbs. pork, 3 1/2 oz. sausage meat, 1.8 oz. prunes, 3 1/2 oz. chestnuts, 0.44 lbs. chicken breasts, 1.8 oz. dried bread soaked in milk, port wine, salt, pepper, 3 eggs
Preparation Instructions
Chop all the ingredients (except eggs) to prepare the stuffing. Stir well with a wooden spoon and incorporate the eggs, one after another. Season the fowl on the inside. Fill with the stuffing. Tie the bird up and close the opening. Cook in a 390 degree F. oven for about 30 minutes. Continue cooking at 302 degrees F for 2 1/2 hours, regularly spooning juices onto the goose. Turn off the oven and allow the goose to rest in the oven for another 30 minutes. You can serve this festive dish with a celery puree, chestnuts, and blueberries.
Restaurant Name

Stuffed goose

This is a traditional way to prepare a goose, and by traditional it means fire roasted. The fire is the secret to a great goose, but because the fatty juices drip from the goose it can make a big mess. Make sure you grill indirectly and that you use a drip pan to catch that grease.

Many people feel nervous about cooking a goose for the first time; especially for the all important Christmas dinner, yet this bird is both simple to cook and very tasty. A goose makes a wonderful Christmas bird and offers a nice alternative to turkey. Goose is a traditional festive bird but has not proved as popular as its rival the turkey in recent years. Because geese are grazing birds they are packed with loads of flavor and offer a moist and rich meaty flavor. Unlike turkey it can be served pink and this recipe for stuffed goose is sure to be one that wins compliments at the festive dinner table this year. You will need rich gravy to accompany the goose. Gravy made with the giblets and port works well or you could try accompanying it with a rich orange sauce. Your stuffed goose will deserve to be served with best gravy ever and the following recipe is sure to be a winner. Serve your stuffed goose with crisp, goose fat roasted potatoes; red cabbage and almonds and a generous splash of port gravy. Enjoy! Goose fat is excellent for making the best, crispiest roast potatoes.....ever! And this roast goose recipe will produce enough to keep you going for quite a while! Simply pour the goose fat into a suitable container and refrigerate when cool. The great thing about this easy goose recipe is that all of the above can be done the night before! Simply cover with cling wrap and refrigerate. This roast goose recipe will make the perfect main course for a traditional Christmas Dinner Menu.

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