Roast Goose and Chestnut Stuffing
Impress everyone this Christmas with a boneless roast goose and tasty chestnut stuffing.
- Serves: 10 persons
- 12ounces/350 g pork sausage
- 10 ½ounces/ 300 g chestnuts (canned, roughly chopped)
- 4ounces/100 g breadcrumbs (fresh)
- 6ounces/175 g dried apricots (soaked then diced)
- Optional: truffle shavings
- Optional: 200 g foie gras (canned, diced)
- Salt and black pepper to taste
- 1(8.8 pound/4 kg) goose (boned, with giblets reserved)
- 2stalks celery (finely chopped)
- 1onion (finely chopped)
- 2carrots (finely chopped)
- 4cloves garlic
- 2bay leaves
Step 1Gather the ingredients.
Step 2When the sausage meat is at room temperature, place it in a large mixing bowl with the chestnuts and mix gently.
Step 3Add the breadcrumbs, apricots, truffles, and foie gras (if using). Season with a large pinch of salt and pepper.
Step 4Place the goose breast-side down and remove any excess fat and sinews. Place a roll of the stuffing down the center of the goose between the breast fillets.
Step 5Tuck in the legs and wings, then fold in the skin at the sides and edges over the stuffing. Roll tightly and tie with string.
Step 6Lay the goose on a sheet of foil and pull the edges together and twist at the ends to form a large sausage.
Step 7Place the goose into a large pan. Cover with water, then add the onion, carrots, and celery. Bring to the boil, simmer gently for 1 hour, turning occasionally.
Step 8Remove the packet from the stock, strain the vegetables. Reserve the vegetables and the stock on one side.
Step 9Preheat the oven to 375 F/190 C/Gas 5. Place the packet in a roasting tin and roast in a moderate oven for 1 hour 30 mins.
Step 10Remove the foil from the goose, return it to the roasting tin, place the giblets, vegetable mixture, garlic, and herbs around the goose and cook for a further 30 minutes. Remove from the oven.
Step 11Wrap the cooked goose tightly in a fresh piece of foil and leave on one side to rest.
Step 12Pour away any fat in the roasting tin. Place the tin on a high heat on the stove, add the stock from the vegetables, and stir thoroughly, scraping up all the bits on the bottom of the dish.
Step 13Simmer on a low heat for 20 mins then strain through a fine sieve. Adjust the seasoning and reduce further to create a slightly thick stock. Just before serving, whisk in a few small pieces of very cold butter.
Step 14Before serving, unwrap the goose, slice into thick slices, being careful not to break the stuffing in the center.
Step 15Serve and enjoy with the gravy.