A Festive Recipe for Stuffed Goose and Perfect G
Try Goose this Year for a Tasty Christmas Dinner
© Andrea Seren Charrington-Greene
Oct 19, 2009
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 flavour and offer a moist and rich meaty flavour. 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.
Recipe for Stuffed Goose
Ingredients:
- 4 cups bread crumbs
- 2 medium onions
- 2 cooking apples, diced
- 1/4 tsp. sage
- 1/4 tsp. garlic powder
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 medium sized goose
- 2 tbsp. butter
Instructions:
Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs, onions, apples, and seasonings. Add liquid from giblets to moisten stuffing. Place goose in roasting pan and dot with butter. Bake approx. 20 minutes per pound of goose at 350 degrees. Baste often.
This recipe will offer 8-12 servings making it ideal for a Christmas feast.
To Serve:
You will need a rich gravy to accompany the goose. A 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.
Port Gravy
- 2 teaspoons vegetable oil
- Giblets and neck from the goose
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/2 cup chopped carrots
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 bay leaves
- 1/2 teaspoon dried thyme
- 2 tablespoons flour
- 2 cups Tawny port
- 2 cups water
Directions:
- In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
- Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
- Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a gravy boat and keep warm until ready to serve.
Tips for Fixing your Gravy if Things go Wrong.
• Lumpy gravy: Pour into blender and blitz for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. Check the seasoning of your gravy after adding the potato.
Finishing Touches
Serve your stuffed goose with crisp, goose fat roasted potatoes; red cabbage and almonds and a generous splash of port gravy. Enjoy!
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