Recipes

This Christmas recipe for a stuffing for Roast Goose comes from Henrietta Green's The Food Lovers' Christmas book. If  you'd rather not actually stuff the goose, simply cook this stuffing separately. Likewise, if you want to save your goose's liver for a terrine, you can always substitute 100g (4oz) trimmed chicken livers in this recipe. See our Roast Goose Recipe for guidance on cooking your stuffed bird.

To stuff a medium goose

    3 large Bramley apples
    1 lemon
    generous handful sultanas
    45ml brandy
    1 goose liver
    parsley or sage


Method

Wash, core and roughly chop, but do not peel the apples. (It is not necessary, and anyway the peel gives texture.) Add the juice and grated rind of the lemon, the crushed cinnamon sticks, the sultanas and the brandy. Cover and leave to soak in a cool place overnight.

Just before you stuff the goose, chop its liver coarsely and add. Stir in the chopped parsley or sage, and season generously. Spoon into the neck cavity.

The cooking times for the Goose will depend on its size. See our recipe for roast goose.