After my last post, I received a request for old-fashioned potato stuffing for turkey. You’ll find this recipe for roast goose with potato-bacon stuffing in my “Christmas Flavors of Ireland” cookbook, easy enough to use in your Christmas turkey as well.  For some other classics, order my newest book “Favorite Flavors of Ireland” from www.irishcook.com.

Roast Goose with Potato-Bacon Stuffing

Serves 8–10

Sharp fruit sauces and relishes are traditional accompaniments to roast goose, and they offer the perfect contrast to its rich flavor. This festive recipe is a holiday specialty at The Old Ground Hotel (Ennis, County Clare), where the chef serves it with plum and port sauce, but you can substitute homemade cranberry sauce.

Goose

1 (10 lbs.) oven-ready goose, thawed if frozen

2 onions, roughly chopped

2 apples, cored and chopped

2–3 parsnips, peeled and chopped

Stuffing

2 lbs. potatoes, peeled and cut into chunks

4 tbsp. butter

5–6 slices bacon

1 lb. onions, chopped

1 tbsp. chopped tarragon

Grated zest of 1 lemon

Salt and freshly ground pepper to taste

Steps

1. To prepare the goose, remove the neck and giblets from the goose cavities. Discard or refrigerate for another use. Remove excess fat from body cavity and neck; rinse and drain.

2. To make the stuffing, cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and mash. In a large skillet over medium-low heat, melt the butter. Add the bacon and cook for 7–8 minutes. Add the onions and cook for 3–5 minutes, or until soft, but not browned. Stir into the mashed potatoes and season with tarragon, lemon zest, salt, and pepper. Let cool completely before stuffing the goose.

3. Fill neck and body cavity with stuffing (place any remaining stuffing in greased baking dish and bake with the goose during last 45 minutes of roasting). Fasten neck skin to back of goose and tie legs together.

4. Preheat the oven to 400° F. Scatter the onions, apples, and parsnips on the bottom of a shallow roasting pan. Place the goose, breast-side up, on a rack over the vegetables, and prick skin all over. Insert a meat thermometer into the thickest part of inside thigh, without touching the bone. Roast for 1 hour, and then reduce oven temperature to 325°F and continue to cook for 2–2 1/2 hours, spooning off accumulated fat every 30 minutes.

Check goose for doneness: internal thigh temperature should be 180° F. The juices should run clear, not pink, when the thigh is pierced. Remove the goose to a serving platter, cover with aluminum foil, and let stand for 15–20 minutes (or longer), before carving.

5. To serve, remove the stuffing from the goose and transfer to a warmed bowl. Transfer the extra stuffing into the same bowl and garnish with thyme sprigs. Carve the goose into slices and arrange on serving platter. Serve with the stuffing and cranberry sauce.

Cooking Your Way to Christmas:

Day One: Traditional Christmas Pudding with Brandy Butte

Day Two: Dubliner-Spinach-Artichoke Dip

Day Four: Leeks au Gratin

Day Five: Pear and Ginger Pudding

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Tags: Chefs, Christmas Recipes, Cooking, Cuisine, Holiday Recipes, Recipes

Comment by DJ Kelly on December 21, 2015 at 10:06am

Thank you for this Margaret. I love tarragon, though I suspect it was not included in the traditional Irish stuffing as it was not traditionally grown in Ireland. Onion and lots of mixed spice were the main flavourings in my Mayo grannie's recipe. She was a professional cook and, though I watched her cook, I never wrote her recipes down. I guess I'll have to keep trying to perfect it. With all potato stuffing recipes, I think it is important to leave the boiled potatoes to steam dry in the hot pan on the hob but with the gas off. This should ensure the stuffing will not be soggy. Then flour is added to give it body. I wonder if any others reading have their own traditional potato stuffing variations. 

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