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|Young goose||9 Pound (1 Whole)|
|Water||1⁄4 Cup (4 tbs)|
|Flour||1 Tablespoon (For Dredging)|
|Goose fat/Beef drippings||2 Tablespoon|
|Raw potatoes||2 Pound|
|Chopped thyme||1⁄2 Teaspoon|
|Sage leaves||1 , crumbled|
Serving size: Complete recipe
Calories 16496 Calories from Fat 12802
% Daily Value*
Total Fat 1420 g2185.3%
Saturated Fat 418.1 g2090.3%
Trans Fat 0 g
Cholesterol 3328 mg
Sodium 3447.7 mg143.7%
Total Carbohydrates 225 g75.1%
Dietary Fiber 39 g156.1%
Sugars 19.4 g
Protein 674 g1348.6%
Vitamin A 95.2% Vitamin C 642.4%
Calcium 123.7% Iron 668.7%
*Based on a 2000 Calorie diet
Peel and mash them while still warm.
Lightly fry the onions and liver in butter.
Add to the mashed potatoes, together with the herbs and seasonings.
Be generous with the pepper, as the stuffing should taste slightly "hot." Put the stuffing into the belly of the bird and sew up the vent.
Do not overstuff, or the stuffing will swell and burst out in the cooking.
Plaster the bird with the drippings and lay on a roasting pan with the water.
Bake for approximately 2 hours in a moderate oven (360°).
Baste from time to time.
In the last half hour, dredge the breast with a little flour.
Baste with hot fat and allow to crisp.