Potato Stuffing for Roast Goose

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Potato makes a fine stuffing for poultry and meat as well as goose.


  • 1 lb (450 g) potatoes, peeled
  • 1 oz (25 g) butter
  • 1 small onion, chopped
  • 3 tablespoons chopped parsley
  • ½ teaspoon chopped marjoram
  • Sea salt and freshly ground black pepper
  • Grated rind of 1 lemon
  • 1 large Bramley apple, chopped
  • 2 heaped tablespoons chopped celery
  • 1 beaten egg


Boil or steam the potatoes and make a very dry purée. Add the butter and then all the other ingredients, leaving the beaten egg until last. Place the stuffing when cold into the goose and roast as normal.

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