Goose With Potato Stuffing Recipe
Goose With Potato Stuffing has a Sole taste.The Eggs and Pork gives the Goose With Potato Stuffing Stimulating taste.
Ingredients
1 (8 to 9 pound) young goose, thawed if frozen potato stuffing
3 medium potatoes (approximately 1 pound), peeled
1 1/2 teaspoons salt
1/4 pound lean salt pork, diced
1/4 cup finely chopped onion
1/4 pound bulk sausage
1/4 cup butter or margarine
1 egg
1/2 teaspoon pepper
1 teaspoon crumbled sage leaves
Directions
Remove giblets from goose; wash well.
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 °F oven 2 to 2 1/2 hours, until leg joint moves easily.
Let stand 15 to 20 minutes before carving.
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 °F oven 2 to 2 1/2 hours, until leg joint moves easily.
Let stand 15 to 20 minutes before carving.
