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Goose With Potato Stuffing Recipe
|Young goose||9 Pound, thawed if frozen|
|Potatoes||1 Pound, peeled (3 Medium Sized Potatoes Are Required)|
|Salt||1 1⁄2 Teaspoon|
|Lean salt pork||1⁄4 Pound, diced|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Bulk sausage||1⁄4 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Crumbled sage||1 Teaspoon|
Serving size: Complete recipe
Calories 16704 Calories from Fat 13388
% Daily Value*
Total Fat 1484 g2283.8%
Saturated Fat 453.2 g2266%
Trans Fat 0 g
Cholesterol 3858.2 mg
Sodium 8874.5 mg369.8%
Total Carbohydrates 95 g31.7%
Dietary Fiber 12.8 g51%
Sugars 7.8 g
Protein 699 g1397%
Vitamin A 84% Vitamin C 442.3%
Calcium 67.8% Iron 600.3%
*Based on a 2000 Calorie diet
Pat dry with paper towels.
Salt lightly inside and out; set aside while rnaking stuffing.
Place potatoes in medium saucepan; cover with cold water.
Add 1/2 teaspoon salt; bring to boil over moderate heat.
Cover; cook on low 20 to 30 minutes or until tender.
Drain; place tea towel over pan.
Steam gently a few minutes.
Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned.
Remove with slotted spoon; reserve.
Add onion to skillet; cook until tender.
Remove with slotted spoon; add to salt pork.
Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks.
Remove with slotted spoon; add to salt-pork mixture.
Put potatoes through ricer or food mill or mash with potato masher.
Combine salt-pork mixture, potatoes, and remaining stuffing ingredients; mix well.
Allow to cool.
Stuff goose with potato mixture; truss bird.
Place in open roasting pan, breast-side-up, on rack or trivet.
Prick well on legs and wing joints to release fat.
Roast in preheated 325 Â°F oven 2 to 2 1/2 hours, until leg joint moves easily.
Let stand 15 to 20 minutes before carving.