Dish

Roast Goose with Sage and Onion Stuffing

Roast Goose with Sage and Onion Stuffing is a dish that requires some preparation, but the results are well worth the effort. The first step is to prepare the stuffing, which is made with breadcrumbs, butter, onions, sage, and seasoning. The stuffing is then placed inside the goose, which is roasted in the oven until the skin is crispy and the meat is tender. The dish is typically served with roasted potatoes, carrots, and parsnips, as well as a rich gravy made from the pan drippings.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Meat Dish› Poultry Dish› Goose Dish

Origins and history

Roast Goose with Sage and Onion Stuffing has been a popular dish in Britain for centuries, particularly during the Christmas season. Goose was a common bird for farmers to raise, and it was often served as a special treat for festive occasions. The dish has since become a staple of British cuisine, and is enjoyed by many around the world.

Dietary considerations

This dish is not suitable for vegetarians or those with a poultry allergy. It is also high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

Variations

There are many variations of this dish, including different types of stuffing and seasonings. Some recipes call for the addition of apples or chestnuts to the stuffing, while others use different herbs and spices. Some cooks also like to baste the goose with a mixture of honey and orange juice to add a sweet and tangy flavor to the meat.

Presentation and garnishing

Roast Goose with Sage and Onion Stuffing should be presented on a large platter, with the roasted vegetables arranged around the edges. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprig of rosemary.

Tips & Tricks

To ensure that the goose is cooked evenly, it is important to baste it regularly with the pan juices. This will help to keep the meat moist and tender. It is also important to let the goose rest for at least 15 minutes before carving, to allow the juices to redistribute throughout the meat.

Side-dishes

Roast Goose with Sage and Onion Stuffing is typically served with roasted potatoes, carrots, and parsnips. Other side dishes that pair well with this dish include braised red cabbage, Brussels sprouts, and green beans.

Drink pairings

This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. For those who prefer white wine, a Chardonnay or Pinot Grigio would also work well.