Roast Goose with Potato and Herb Stuffing

Ingredients

In this adaptation of the British classic, the traditional sage and onion stuffing is replaced with a potato and herb stuffing. This change reflects the culinary preferences and ingredients commonly found in Northern Irish cuisine. The use of potatoes adds a heartiness to the stuffing, while the herbs infuse the dish with a fresh and aromatic flavor. This adaptation pays homage to the rich culinary traditions of Northern Ireland while still capturing the essence of the original dish. We alse have the original recipe for Roast Goose with Sage and Onion Stuffing, so you can check it out.

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 1.5 kg (3.3 lbs) potatoes, peeled and diced 1.5 kg (3.3 lbs) potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh thyme leaves, chopped 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, boil the diced potatoes until tender. Drain and set aside.
3. 3.
   In a frying pan, sauté the chopped onion and minced garlic until golden brown.
4. 4.
   In a large mixing bowl, combine the boiled potatoes, sautéed onion and garlic, thyme leaves, parsley, salt, and pepper. Mix well to form the stuffing.
5. 5.
   Rinse the goose inside and out, then pat dry with paper towels. Season the cavity with salt and pepper.
6. 6.
   Stuff the goose with the potato and herb stuffing, ensuring it is evenly distributed.
7. 7.
   Close the cavity with skewers or kitchen twine to secure the stuffing.
8. 8.
   Place the goose on a rack in a roasting pan, breast side up. Brush the skin with olive oil and season with salt and pepper.
9. 9.
   Roast the goose in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F) when measured with a meat thermometer.
10. 10.
    Baste the goose with its own juices every 30 minutes during cooking.
11. 11.
    Once cooked, remove the goose from the oven and let it rest for 20 minutes before carving.
12. 12.
    Serve the roast goose with the potato and herb stuffing, and enjoy the flavors of Northern Ireland.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, even pieces to ensure they cook evenly and blend well with the stuffing.

Tips & Tricks

• To achieve a crispy skin, increase the oven temperature to 220°C (425°F) for the last 15 minutes of cooking.
• Serve the roast goose with traditional Northern Irish sides like colcannon (mashed potatoes with cabbage) or champ (mashed potatoes with scallions).
• If goose is not readily available, you can substitute it with duck for a similar flavor profile.
• For added richness, drizzle the carved goose with a homemade gravy made from the pan drippings.

Serving advice

Serve the Roast Goose with Potato and Herb Stuffing as the centerpiece of your Northern Irish feast. Accompany it with traditional sides like colcannon or champ, and don't forget a generous serving of the flavorful pan gravy.

Presentation advice

Present the beautifully roasted goose on a large platter, surrounded by the potato and herb stuffing. Garnish with sprigs of fresh thyme and parsley for an elegant touch. The golden-brown skin and aromatic stuffing will make for an impressive and inviting presentation.