Roast goose with potato, sage and apple stuffing served with spiced pickled pears
Here's another superb way to serve goose. If you haven't made the Spiced pickled pears well in advance fear not - they are almost as good served straightaway as when they have had a chance to mature.
Serves 8 people
This recipe first appeared in Delia Smith's Christmas
| 1 young goose with giblets, weighing 4.5-5.5kg (10-12lb) oven-ready|
|For the stuffing:|
| 700g (1½ lb) red potatoes|
| 225g (8 oz) onions, finely chopped|
| 2 medium Bramley apples, peeled and chopped|
| 1 tablespoon chopped parsley|
| 1 tablespoon chopped sage leaves|
| 50g (2 oz) butter|
| salt and freshly milled black pepper|
| Pre-heat the oven to gas mark 7, 425ºF (220ºC)|
Begin by peeling the potatoes and chopping them into ¾ inch (2cm cubes). Place them in a saucepan with some salt, then cover them with boiling water and simmer for about 8 minutes or until they're just tender.
Meanwhile melt the butter in a large frying-pan and cook the onions and apples gently for about 10 minutes, then add the sage and parsley and finally the drained potatoes. Stir to mix everything thoroughly, season with salt and pepper, then pack the stuffing into the body cavity of the goose.
Roast the bird in exactly the same way as described in the recipe for Roast Stuffed Goose with Prunes in Armagnac.
Serve with a gravy made from goose giblet stock and the roasting-tin juices remaining after the fat has been drained off.
Give each person some of the stuffing and have a bowl of Spiced pickled pears, reheated for 5 minutes in their own juices, on the table for everyone to help themselves. (I have one very enthusiastic friend who managed no less than four pickled pears in one sitting!)
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