Roast Goose With Potato Stuffing Recipe
Roast goose with potato stuffing is a filling and great recipe that can be prepared for dinner parties. Cooked with a filling of mashed potatoes, eggs and breadcrumbs, flavored with parsley, the goose is oven roasted. Served with watercress garnish, it makes a hearty fare for all.
Ingredients
Potato Stuffing:
2 eggs, lightly beaten
2 cups hot mashed potatoes
1 1/2 teaspoons salt
1 teaspoon sage
1 1/2 cups bread crumbs
1/2 cup chopped celery leaves
1 medium onion, chopped fine
1/4 cup chopped parsley
Directions
Combine mashed potatoes with all remaining ingredients.
Singe and remove all pinfeathers from an 8 to 9 pound goose.
Rub the cavity and skin with a cut lemon and salt.
Stuff and truss the goose.
Place on a rack in a roasting pan (breast side up), toss a cut clove of garlic and a stalk of celery with leaves into the pan, and roast in a preheated 350° oven for 18 to 20 minutes per pound.
Prick the skin, around the wings and legs, with a fork to release the fat.
Baste occasionally with pan drippings.
When goose is tender and the skin brown and crisp, place on a heated platter and garnish with watercress.
Singe and remove all pinfeathers from an 8 to 9 pound goose.
Rub the cavity and skin with a cut lemon and salt.
Stuff and truss the goose.
Place on a rack in a roasting pan (breast side up), toss a cut clove of garlic and a stalk of celery with leaves into the pan, and roast in a preheated 350° oven for 18 to 20 minutes per pound.
Prick the skin, around the wings and legs, with a fork to release the fat.
Baste occasionally with pan drippings.
When goose is tender and the skin brown and crisp, place on a heated platter and garnish with watercress.
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