Stuffed roast goose
WITH APPLES AND CIDER GRAVY
A perfect Sunday roast to feed the whole family. Our apple stuffing adds fantastic flavour and texture. This modern take on a traditional recipe uses a boned out goose. Butchers can do this for you if you are not sure how.
3 large onions – finely diced
2 large green apples – diced
150g bread crumbs
1 tbsp thyme – chopped
salt and pepper
Gently heat the apple, onions and butter in a saucepan. Add the thyme.
Remove from the heat and mix in the breadcrumbs.
Place the stuffing inside the goose, tie and season well.
Cook in a roasting dish for one hour at 220˚C. Lower temperature to 200˚C and cook for another hour. Remove from the oven and rest for 25 mins. Slice.
300ml chicken stock
250ml dry cider
2 tbsp plain flour
Transfer the juices from the roasting dish to a saucepan.
Stir in the flour until thoroughly combined.
Slowly add the cider and chicken stock and bring to the boil. Cook for 4-5 minutes and season to taste.