Roast Goose with Chestnut Stuffing

Name: Roast Goose with Chestnut Stuffing
Yield: 6 to 8 servings
Ingredients: Salt and freshly ground black pepper to taste; 2 tablespoons chopped parsley; ½ cup soft fresh bread crumbs; 1 tablespoon applejack or Calvados (optional); 1 goose (12 pounds), with liver and heart; ¾ cup chopped onions; 1 pound ground bulk sausage; ½ cup Chicken Stock; 3 cups cooked chestnuts; 1 bay leaf, finely chopped, or ½ teaspoon ground bay leaf; ½ teaspoon crumbled dried thyme; 1 teaspoon crumbled dried rosemary; 3 green cooking apples, peeled, cored and chopped; 1 garlic clove, finely minced

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 goose (12 pounds), with liver and heart
¾ cup chopped onions

Main course

Method

Wash the goose and remove any large pieces of interior fat. Render enough to make two tablespoons fat. Grind the liver and heart of the goose and set aside.
Preheat oven to hot (450°F.).
Heat the rendered goose fat and cook