Stuffed Slow-roasted Goose with Bread Sauce

Stuffed slow-roasted goose

A great recipe for anyone looking for an alternative to turkey for Christmas Day.

Ingredients (Serves 6)

4.5kg goose
sea salt & freshly ground black pepper

Stuffing

2tbsp olive oil
1 onion, finely chopped
6 sage leaves, finely chopped
1 fennel bulb, trimmed and finely chopped
2 apples, peeled, cored and roughly chopped
50g soft pitted prunes, roughly chopped
1/4 tsp mixed spice
150g whole cooked chestnuts, roughly chopped
450g sausage meat
6 shallots, peeled and quartered
sea salt & freshly ground black pepper

Bread sauce

300ml milk
1 onion, peeled, left whole and studded with 3 cloves
1 bay leaf
4 – 6 heaped tbsp fresh white breadcrumbs
1 tbsp double cream
20g butter
sea salt & freshly ground black pepper

Gravy

1tbsp flour
500ml chicken or meat stock

Bread sauce
Bread Sauce

Method

1. Preheat the oven to 140 C/Gas 1.

2. To make the stuffing, heat the olive oil in the frying pan and gently fry the onion for 5 minutes. Spoon it in to a mixing bowl and add the sage, fennel, apples, prunes, spice, chestnuts and sausage meat. Mix thoroughly to combine all the ingredients evenly and season well.

3. Spoon the stuffing into the goose cavity. Scatter the shallots in the bottom of a roasting tin and place the goose on top. Pierce the skin of the goose all over with a sharp knife, and season it with sea salt and pepper, then place in the oven for 3 hours.

4. Drain off the goose fat after 2 hours and save it for the roast potatoes. After 3.5 hours cooking, increase the oven temperature to 180 C/Gas 4 and cook the goose for another 30 minutes to crispen the skin.

5. Remove the goose from the oven and leave it to rest for 20 minutes on a board before carving. Drain off the fat from the roasting tin, taking care not to drain away any of the goose juice or the shallots.

To make the gravy, place the roasting tin on a medium heat on the hob. Sprinkle in the flour and stir it into the juices with a wooden spoon. Pour on the stock and simmer the gravy for 20 minutes while the goose is resting. Check the seasoning and adjust to taste. Serve the goose with the hot gravy and bread sauce.

To prepare the bread sauce

Place the milk in a saucepan with the clove-studded onion and the bay leaf. Bring to the boil. Remove from the heat, cover the pan and leave for 10 minutes so the flavours can infuse. Remove the onion and bay leaf. Stir in the breadcrumbs and simmer for 3 minutes on a low heat, then stir in the cream and butter and season.

 

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.

Stuffed slow-roasted goose
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