Apple and Pistachio Stuffing

Moving away from traditional English accompaniments, I often serve goose with green lentils, polenta, red cabbage or even spiced fruit. I also make this stuffing. If you cannot get pistachios, use extra almonds.


  • 8 slices wholemeal bread, crusts removed, 8–10 oz / 230–280 g in all
  • 1 large apple, peeled, cored and grated
  • 3 tbsp calvados
  • 1 medium onion, peeled and finely chopped
  • 1 tbsp roughly chopped almonds
  • 1 tbsp pistachios
  • 1 tbsp chopped sage
  • 1 tsp chopped lemon thyme
  • 1 egg yolk, lightly beaten
  • 2 tbsp goose stock or white wine
  • salt
  • freshly ground black pepper


Let the bread dry out for a day, and then tear it into small pieces. Soak the apple in the calvados for 15 minutes, and then mix with the rest of the ingredients. Grease a soufflé dish or other ovenproof dish with a little goose fat, and spoon in the stuffing. Bake it in the oven with the goose for 45 minutes-1 hour.