Roast Goose with Apple and Cranberry Stuffing

A Neven Maguire Recipe

Treat yourself to Goose instead of Turkey this holiday season!

Ingredients:

6kg (12lb) oven-ready goose

2 eating apples, peeled, cored and cut into wedges

100g (4oz) fresh cranberries

24 asparagus spears, peeled

1 tsp salt

2 tbsp redcurrant jelly 1

tbsp ruby red port or red wine

finely grated rind of 1 orange

For the apple and Cranberry stuffing:

2 tbsp olive oil

2 eating apples, peeled, cored and cut into thin slices

1 tbsp chopped fresh thyme

350g (12oz) sausage meat (good quality)

75g (3oz) fresh white breadcrumbs

100g (4oz) dried cranberries

100g (4oz) walnut halves, chopped

Salt and freshly ground black pepper

Method:

To make the stuffing:

1. Heat the oil in a large frying pan. Add the apples and sauté for 3-4 minutes until softened and golden. Transfer to a bowl and leave to cool. Add the thyme, sausage meat, breadcrumbs, cranberries and walnuts, stirring gently until evenly mixed. Season to taste. Preheat oven to 200°C (400°F), Gas mark 6.

2. Place the goose on a rack set over a roasting tin. Pour over a full kettle of boiling water, then drain off the water from the roasting tin.

3. To stuff the goose, start at the neck end where you’ll find a flap of loose skin: gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack in two-thirds of the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the goose and secure it with a small skewer. Rub all over with salt. Press the remaining stuffing into the base of 450g (1lb) loaf tin and set aside.

4. Weigh the goose and calculate the cooking time, allowing 15 minutes per 450g (1lb) plus 15 minutes – this goose should take about 3 ½ hours. Place in the oven to roast, draining off excess fat every 30 minutes or so and after 1 hour reduce the oven temperature to 180°C (350°F), Gas mark 4.

5. Continue to cook, still draining the fat off every half an hour. Remove the goose from the oven 30 minutes before the end of the cooking time. Drain off all but two tablespoons of the fat and add the apple wedges, cranberries and asparagus, tossing to coat. Warm the redcurrant jelly in a small pan or in the microwave and stir in the port or wine with the orange rind, then brush over the goose.

6. Return the goose to the oven with the reserved tin of extra stuffing and cook for the final 30 minutes until completely tender. Transfer the goose to a serving platter and cover with foil, then leave to rest for 10 minutes.

7. Place the cranberry, apple and asparagus mixture into a warmed serving bowl and keep warm. To serve, garnish with roast goose with the thyme and bring to the table. Turn the tin of extra stuffing on to a warmed serving plate. Carve into slices and arrange on warmed serving plates, discarding any excess fat with some of the stuffing, roasted cranberries, apples and asparagus, the roast potatoes and vegetables.