Recipes

This Christmas recipe for a potato stuffing comes from for Roast Goose comes from Lindsay Bareham's In Praise of the Potato book. As Lindsay says “This is a substantial yet light and plain stuffing, but with enough punch to stand up to the flavour of a goose or duck. This quantity is enough for a 2kg (4½ lb) bird; for a larger one, either double the quantities or use different stuffings at each end”. See our Roast Goose Recipe or our Turkey Cooking Times feature for guidance on cooking your stuffed bird.

To stuff a small-medium bird

    700g (1½ lb) potatoes
    2 large onions
    25g (1oz) rendered goose fat, duck fat or butter
    1 garlic clove   
    1 tbsp fresh sage leaves, chopped
    Grated rind of 1 lemon
    Salt and freshly ground black pepper
  

Method

Peel the potatoes and cut them into small chunks. Cook in salted water, drain and roughly mash. Meanwhile peel, halve and slice the onions. Fry them over a medium heat in the goose fat (or duck fat or butter) until soft and brown.

Peel and chop the garlic. Mix together the potato, onion, garlic, sage and lemon rind and season generously with salt and pepper. Season the cavity of the bird with salt, spoon in the stuffing and roast as you would normally.