Stuffing for Goose

Farci Pour l’Oie

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Mashed Potatoes
  • 4 Apples
  • 4 Onions
  • ½ Teaspoonful of Powdered Sage
  • ½ Teaspoonful of Thyme
  • Salt and Pepper to Taste


Any stuffing used in baking a turkey may be used for Roast Goose, such as Oyster or Egg, etc. But the following is an excellent special Dressing and seems to bring out more than any other the flavor of the Goose:

Take one cup of mashed potatoes, four apples (peeled nicely and cored) and four onions; one-half teaspoonful of sage, powdered well; one-half teaspoonful of thyme, and pepper and salt to taste. Place the apples and onions and herbs in the saucepan and add water sufficient to cover nicely. Let all cook together till soft. Then mash well and rub through a sieve. Add the cup of mashed potatoes and mix well, seasoning with salt and pepper. Stuff the body and craw, sew up and truss the Goose, and bake according to recipe.