Who says you have to stick to tradition? Maybe it’s time to serve up something different this Christmas with one of these spectacular joints
Roast goose with apples & onion & potato stuffing
GF
DF
You can start making this the day before. Prep the goose, make the stuffing and gravy. Then on the day, simply stuff and roast the goose, and reheat the gravy
Serves 8 Prep time 3 hrs Cooking time 2 hrs 40 mins to 3 hrs 20 mins, plus overnight
You’ll need… Wire rack that fits inside a large roasting tin
• 1 oven-ready goose (about 5kg)
• Salt for rubbing in
• 4 red apples
• 2 red onions, cut into wedges
• A few whole sage leaves
• 2 tbsp olive oil
For the stuffing
• 1-1.5kg floury potatoes (Maris Piper or King Edward), peeled, cut into large chunks and rinsed
• 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 of 1 lemon
• Rosemary, thyme and sage tied in a bunch to make a bouquet garni For the gravy
• 1 goose neck, coarsely chopped (optional – if you have the giblets)
• 2 celery sticks, chopped
• 250ml sweet wine, such as Marsala
• 1.5L good chicken stock
• 2 tbsp redcurrant jelly
• 2 tbsp cornflour, mixed to a paste with a little cold water
• Roast carrots and parsnips to serve
1 The day before roasting, remove any giblets from the goose cavity (you can use the neck for the gravy; see step 6) along with any excess fat (discard). Prick the skin all over with the tip of a sharp knife. Put the goose in the sink and pour over a kettle of boiling water. Pat dry with kitchen paper, then put in a roasting tin, uncovered if possible, in the fridge away from other food that will be eaten raw.
2 The next day, rub salt all over the goose skin and leave the bird to come up to room temperature.
3 Meanwhile, for the stuffing, boil the potatoes in a pan of cold salted water for 15 mins until tender, then drain and mash. Heat the 2 tbsp oil in a frying pan, then cook the onions and apples with a pinch of salt for 15-20 mins until lightly golden. Add the spring onions and garlic for the last 3 mins. Stir into the mash along with the chopped sage, lemon zest and plenty of black pepper. Pack the mixture into the goose cavity, then push in the bouquet garni. Heat the oven to
