Roast Goose and Chestnut Stuffing

Roast Goose with Chestnut Stuffing
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  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Yield: Serves 8

Goose was the traditional Christmas roast long before turkey. It is a lovely bird to eat, but has less meat than a turkey and can sometimes be a little dry. This roast goose and chestnut stuffing recipe makes the most of the flavor and texture of the bird by using a boned goose and cooking in a water bath before roasting the meat so that it remains juicy and moist. Boning a goose is easy when you know how but is time-consuming. Ask your butcher to bone it or follow these instructions. The recipe can be made even more festive by adding black truffle, foie gras, or both.

Ingredients

  • 12 ounces/350 g pork sausage
  • 10 1/2 ounces/ 300 g chestnuts (canned, roughly chopped)
  • 4 ounces/100 g breadcrumbs (fresh)
  • 6 ounces/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)
  • 2 stalks celery (finely chopped)
  • 1 onion (finely chopped)
  • 2 carrots (finely chopped)
  • 4 cloves garlic
  • 2 bay leaves

Steps to Make It

  1. Gather the ingredients.

  2. When the sausage meat is at room temperature, place it in a large mixing bowl with the chestnuts and mix gently.

  3. Add the breadcrumbs, apricots, truffles, and foie gras (if using). Season with a large pinch of salt and pepper.

  4. Place 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.

  5. Tuck in the legs and wings, then fold in the skin at the sides and edges over the stuffing. Roll tightly and tie with string.

  6. Lay the goose on a sheet of foil and pull the edges together and twist at the ends to form a large sausage.

  7. Place 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.

  8. Remove the packet from the stock, strain the vegetables. Reserve the vegetables and the stock on one side.

  9. Preheat 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.

  10. Remove 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.

  11. Wrap the cooked goose tightly in a fresh piece of foil and leave on one side to rest.

  12. Pour 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.

  13. Simmer 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.

  14. Before serving, unwrap the goose, slice into thick slices, being careful not to break the stuffing in the center.

  15. Serve and enjoy with the gravy.