Christmas Goose With Stuffing | Saveur

Ingredients

• For the Stuffing
• 8 oz. bacon, cut into 1/4″ cubes
• 8 oz. Brussels sprouts, quartered
• 2 cups minced celery
• 1 large yellow onion, minced
• 1 lb. cooked chestnuts, roughly chopped
• 4 1⁄2 oz. country white bread, cut into 1/2″ cubes (about 4 cups)
• 4 cups cooked wild rice
• 1 cup chicken stock
• 16 tbsp. unsalted butter, melted, plus more for buttering casserole dish
• 1⁄2 cup finely chopped parsley
• 2 tbsp. finely chopped thyme
• 2 tbsp. finely chopped sage
• 2 tart apples, chopped
• Kosher salt and ground black pepper, to taste
• For the Goose and Gravy
• 1 (12-lb.) goose, wing tips, neck, and giblets reserved
• 1 lemon, halved
• 8 sprigs thyme
• 4 sprigs sage
• 8 cups chicken stock
• 2 celery, roughly chopped
• 2 small yellow onions, chopped
• 1 large carrot, roughly chopped
• 4 tbsp. unsalted butter
• 1⁄4 cup extra-virgin olive oil
• 4 oz. baby carrots, peeled
• 1 lb. baby beets, peeled
• 1 lb. small potatoes, halved
• 6 cipolline onions, peeled
• 2 large parsnips, peeled and cut diagonally into 1″ slices
• 1 celery root, peeled, halved, and cut into 1″ slices
• 1 head garlic, cloves peeled
• 1 sprig rosemary
• 1⁄4 cup flour