Apple and Pistachio Stuffing

Name: Apple and Pistachio Stuffing
Yield: Serves 4
Ingredients: 2 tbsp goose stock or white wine; 2 tbsp goose stock or white wine; 1 egg yolk, lightly beaten; 1 tsp chopped lemon thyme; freshly ground black pepper; salt; 3 tbsp calvados; 1 large apple, peeled, cored and grated; 8 slices wholemeal bread, crusts removed, 8–10 oz / 230–280 g in all; 8 slices wholemeal bread, crusts removed, 8–10 oz / 230–280 g in all; 1 tbsp chopped sage; 1 tbsp pistachios; 1 tbsp roughly chopped almonds; 1 medium onion, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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.

Ingredients

8 slices wholemeal bread, crusts removed, 8–10 oz / 230–280 g in all
1

Main course
Vegetarian

Method

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.