BBC Food - Recipes - Roast goose with chestnut stuffing
Knock their socks off this Christmas with a proper roast goose, stuffed with chestnut, prune and cranberry stuffing.
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Cooking tools:
- Roasting pan
- Roasting rack
- Skewer
- Oven
- Stove
- Aluminum foil
- Fork
- Skillet
- Saucepan
- Pot
- Slotted spoon
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 leek , sliced
- 1 onion , quartered
- 6kg/12lb goose , with giblets
- salt
- freshly ground pepper
- goose fat , for roasting
- 1kg/2lb potatoes , peeled and cut into large pieces, par-boiled.
- goose giblets
- 1 tbsp cornflour
- 450g/14½oz prunes
- 250ml/8fl oz port
- 30g/1oz butter , for frying
- 1 onion , finely chopped
- 6 celery sticks, chopped
- 2 garlic cloves, crushed
- 1kg/2lb vacuum-packed chestnuts , chopped
- 150g/5oz dried cranberries , chopped
- 5 tbsp chopped flatleaf parsley
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