Roast Goose with Chestnut, Apple and Sultana Stuffing
Recipe
Serves: 6 people | Prep time: 30 minutes | Cooking time: 180 minutes
British | Main
Ingredients
- 1 x 4.5kg Goose 600g Specially Selected Pork and Herb Sausages
- 3 Cox Apples
- 1 Large Onion
- 1 Stick Celery
- 200g cooked Chestnuts
- 1 Large Egg, beaten
- 3 slices Brown Bread
- 50g The Pantry Sultanas
- 80ml Del Rivo Apple Juice
- 100ml Napoleon Brandy
- 1 Quixo Chicken Stock Cube
- 300ml Water
- Salt and Black Pepper
- Quixo Gravy Granules
Method
- Pre-heat the oven to 190°C/375°F/Gas Mark 5.
- Wash the goose inside and out, remove any obvious fat, pat dry and season with some salt and black pepper.
- Cut the bread into small pieces then soak the sultanas and bread in the apple juice.
- Peel the onion and core the apples.
- Chop the apples, onion and celery into small pieces.
- Skin the sausages and put the meat into a large mixing bowl.
- Add the chopped apple mix, the beaten egg, the soaked bread and sultanas and season with some salt and pepper, then mix well.
- Use this to stuff the neck and body cavity of the goose.
- Put the goose in a roasting tin, breast side down and roast for 90 minutes.
- Dissolve the stock cube in 300ml boiling water and mix with the brandy.
- Remove the goose from the oven, pour off any juices and put to one side.
- Put the goose back in the roasting tin, pour over the brandy stock and roast for a further 90 minutes, basting as you cook.
- Test the goose is cooked by inserting a skewer near the thigh meat – if the juices run clear it’s cooked.
- If not return to the oven for another 15 minutes and recheck.
- Drain off the juices into the juices from before, but drain off any fat.
- Heat through in a saucepan and thicken with the gravy granules.
- Carve and serve with the brandy gravy and a spoonful of stuffing.