Roast Stuffed Goose

Name: Roast Stuffed Goose
Ingredients: salt and freshly ground black pepper; dry breadcrumbs; 4-6 tablespoons calvados or cognac; 2 tablespoons finely chopped parsley; 2 tablespoons olive oil; ½ pound sausage meat; 4 tablespoons butter; goose liver, heart and gizzard, cooked and chopped; 1 Spanish onion, finely chopped; 2 eggs, well beaten; crushed dried thyme and sage; juice of ½ lemon; 2-3 ounces dry breadcrumbs; 1 goose (8-10 pounds); melted butter

Preparation info

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 goose (8-10 pounds)
melted butter
salt and freshly ground black pepper

Main course

Method

Stuffing

Sauté finely chopped onion in butter and olive oil until transparent. Add sausage meat and sauté with onion until golden. Combine onion and sausage mixture in a bowl with finely chopped parsley, cooked and chopped liver, heart and gizzard. Stir in eggs and lemon juice, and thyme, sage, salt and freshly ground black pepper, to taste. Add breadcrumbs and mix well.

Stuff