Christmas Goose with Apples and Sultanas Stuffing
Ideal for Christmas or another special event this roast goose has a wonderful apple stuffing with sultanas and celery.
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1 whole goose, 4 to 5 kg
3 sticks celery, diced
3 onions, diced
2 tablespoons butter
500g apples, peeled and diced
275g cubed day-old white bread
1 teaspoon salt
125ml apple juice
- Sprinkle the inside of the goose with salt. Prick skin well; set aside.
- In a frying pan saute the celery and onion in butter; transfer to a large bowl. Add the apples, sultanas, bread and salt.
- In a small bowl whisk eggs, apple juice and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large roasting tin.
- Roast uncovered at 180 degrees C for 3 to 3-1/2 hours or until cooked. To let the juices redistribute cover goose with foil and let stand for 20 minutes before carving.
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