Roast Goose With Pear and Cranberry Stuffing | Nigella's Recipes | Nigella Lawson
Roast Goose with pear and cranberry stuffing offers a fabulously festive main course for your Christmas table, perfect for feeding six. The sharp-sweet stuffing complements the rich dark meat.
Keywords
- Christmas
- Indulgent
- Sociable
- Dairy Free
- Egg Free
- Nut Free
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Cooking tools:
- Roasting rack
- Roasting pan
- Carving knife
- Skewer
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Kettle
- Oven
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 500 grams (approx 22) dried pears
- 175 grams fresh cranberries (or, if frozen, thawed)
- 100 grams dried breadcrumbs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground ginger
- zest and pulpy juice of 1 clementine or satsuma
- 1 onion (peeled and chopped)
- 2 x 15ml tablespoons maple syrup
- 125 grams pecan nuts
- 1 x 15ml tablespoon Maldon sea salt flakes
- 1 x 4.8 kilogram fresh goose
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