Roast Goose and Chestnut Stuffing

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 07/23/21
Roast Goose with Chestnut Stuffing
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Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 8 to 10 servings
Nutrition Facts (per serving)
1492 Calories
98g Fat
38g Carbs
110g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1492
% Daily Value*
Total Fat 98g 125%
Saturated Fat 31g 153%
Cholesterol 390mg 130%
Sodium 771mg 34%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 14g
Protein 110g
Vitamin C 10mg 48%
Calcium 106mg 8%
Iron 13mg 72%
Potassium 1893mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 12 ounces (350 grams) pork sausage

  • 10 1/2 ounces chestnuts, canned, roughly chopped

  • 4 ounces (100 grams) fresh breadcrumbs

  • 6 ounces (175 grams) dried apricots, soaked, then diced

  • Truffle shavings, optional

  • 7 ounces (200 grams) foie gras, canned, diced, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 (8.8 pound/ 4-kilogram) 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.