Roast goose with roast apples and onions and potato stuffing

Name: Roast goose with roast apples and onions and potato stuffing
Cuisine: British
Ingredients: 1 oven-ready goose (about 5kg); Salt for rubbing into the skin; 4 red apples; 2 red onions, cut into chunky wedges; A few whole sage leaves; 2 tbsp olive oil; 1-1.5kg floury potatoes (maris piper or king edward), peeled, cut into large chunks and rinsed thoroughly; 2 tbsp light olive oil; 2 red onions, coarsely chopped; 2 red apples, chopped; Bunch spring onions, chopped; 2 garlic cloves, finely chopped; 1 tbsp chopped fresh sage leaves; Grated zest 1 lemon; Fresh rosemary, thyme and sage tied together to make a bouquet garni; 1 goose neck, coarsely chopped (optional; if you have the goose giblets); 2 celery sticks, chopped; 250ml sweet wine; 1.5 litres strong chicken stock; 2 tbsp redcurrant jelly; 2 tbsp cornflour, mixed to a smooth paste with a little cold water; Roast carrots and parsnips to serve; Wire rack that fits inside a large roasting tin

Instructions

You won’t miss the turkey with this fabulous roast goose recipe, perfect for Christmas Day. Stuffed with a herby potato stuffing and served on a bed of sweet, caramelised apples and onions, this festive main is truly outstanding – especially with our incredible gravy!

Updated at: Mon, 09 Dec 2024 07:30:19 GMT