Stuffings for goose

Chef says

There are many recipes for stuffings that complement goose brilliantly – choose the one that most appeals and which you think will go well with the vegetable accompaniments you’re serving.

If you don’t fancy stuffing, fill the body cavity with leek tops and a chopped apple for added flavour.

Forcemeat Stuffing

  • 2oz fresh breadcrumbs
  • 2 heaped tbsp fresh chopped parsley
  • 1 level dessertspoon fresh chopped rosemary
  • 6oz finely chopped onion
  • 8oz minced pork or sausagemeat
  • one goose liver, washed, dried and finely chopped
  • 1 dessert apple, finely chopped
  • Salt and pepper

Mix thoroughly in a food processor or bowl.

Middle Eastern’style stuffing

  • 1oz butter
  • 1 finely chopped onion
  • 10oz minced chicken breast
  • 1 tablespoon chopped fresh sage
  • 12oz dessert apples, finely chopped
  • 10 finely chopped dried apricots (previously soaked)
  • 2oz finely chopped unsalted cashew nuts
  • 2oz shredded beef suet
  • 3oz fresh breadcrumbs
  • 1 egg

Mix thoroughly in a food processor or bowl.

Apple stuffing

  • 1½ lbs Bramley apples, roughly chopped
  • ½ lb prunes soaked, stoned and chopped
  • 1 large onion, roughly chopped
  • 2 tablespoons Armagnac
  • 1/8 teaspoons ground cloves
  • ¾ teaspoon ground mace
  • salt and pepper

Mix thoroughly in a food processor or bowl.

Spiced cranberry and apple stuffing

  • 9 oz cranberries
  • 1½ lbs Bramley apples, roughly chopped, skins on
  • 2 oz caster sugar
  • 2 oz fresh breadcrumbs
  • 1 large onion, finely chopped
  • 1/8 teaspoons ground cloves
  • ¼ teaspoon ground mace
  • 2 tablespoons port
  • salt and pepper

Mix thoroughly in a food processor or bowl.

Potato, sage and apple stuffing

  • 1½ lbs red potatoes
  • 8oz onions, finely chopped
  • 2 medium Bramley apples, chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped sage
  • 2 oz butter
  • salt and pepper

Boil the potatoes until tender, then drain and chop. Fry the onions and apples together until tender then mix with the other ingredients in a food processor or bowl.

Prune stuffing

  • 2lb no soak pitted prunes, chopped
  • 8 oz sausagemeat
  • 2 large Bramley apples
  • 1 cup stale breadcrumbs
  • ½ cup chopped onions
  • 1 egg yolk
  • ¾ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Mix thoroughly in a food processor or bowl.

Savoury apple stuffing

  • ½ cup sausagemeat
  • 1 cup chopped celery
  • 1 cup chopped onion
  • ¾ cup chopped parsley
  • 4 chopped Bramley apples
  • ¾ cup brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon marjoram
  • ¼ teaspoon sage
  • 3 or 4 cups stale breadcrumbs

Mix thoroughly in a food processor or bowl.

Prune and chestnut stuffing

  • 1lb pitted prunes
  • 8oz port
  • 2lb fresh vacuum-packed chestnuts
  • 2 tablespoons butter
  • 1 medium chopped onion
  • 2 cloves chopped garlic
  • 6 stalks chopped celery
  • 4 tablespoons fresh chopped parsley
  • salt and pepper

Soak prunes for one hour in port. Fry onions, garlic and celery in the butter until soft, then mix together thoroughly with the other ingredients in a food processor or bowl.