Fricasseed Goose W/ Potato Dumplings Recipe

Name: Fricasseed Goose W/ Potato Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Goose back, wings, neck,; giblets and heart; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp.ginger; 6 cups water; 1 cup sliced onion; 2 stalks celery and tops,; cut up; 1 clove garlic, crushed; 2 tsps. chicken seasoned; stock base; 1 tsp. salt; 4 tablespoons rendered; goose fat (use drippings; from roasting goose); or butter; 1/3 cup flour; 1 package (10 oz.) frozen; peas and carrots; Potato Dumplings; 1 cup mashed potatoes; 1 egg, beaten; 1/2 cup flour; 1/2 tsp. dried parsley flakes; 1/4 teaspoon salt; Dash of nutmeg

Servings: persons

Goose back, wings, neck,
giblets and heart
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp.ginger
6 cups water
1 cup sliced onion
2 stalks celery and tops,
cut up
1 clove garlic, crushed
2 tsps. chicken seasoned
stock base
1 tsp. salt
4 tablespoons rendered
goose fat (use drippings
from roasting goose)
or butter
1/3 cup flour
1 package (10 oz.) frozen
peas and carrots
Potato Dumplings
1 cup mashed potatoes
1 egg, beaten
1/2 cup flour
1/2 tsp. dried parsley flakes
1/4 teaspoon salt
Dash of nutmeg

1
Hold aside the giblets, carcass, wings and any leftover scraps when roasting your goose.
2
To Prepare Stew:
3
In a Dutch oven, or large kettle, place goose back, wings, neck, giblets and heart with 1/2 teaspoon salt, pepper and ginger; cover with water.
4
Add onion, celery, garlic, stock base and salt. Bring to boil. Cover, reduce heat and simmer 2 hours, stirring occasionally. Strain into a bowl.
5
In Dutch oven, melt fat. Blend in flour, stirring to make a smooth paste. Gradually add strained broth, stirring until smooth. Remove meat from bones; cut up giblets and heart; return to kettle. (Add any leftover roast goose, cut up.)
6
Add vegetables. Bring to a boil; cover, reduce heat and simmer 15 minutes.
7
To Prepare Potato Dumplings:
8
During last 15 minutes of stew's second simmering, combine mashed potatoes, egg, flour, parsley flakes, salt and nutmeg.
9
Stir with a fork until well blended. Drop by tablespoonful into boiling stew. When dumplings rise to surface, cover and simmer 12-15 minutes.
10
To test for doneness:
11
Remove 1 dumpling and separate with 2 forks.
12
To serve:
13
Spoon dumplings into large soup bowls. Ladle goose mixture over dumplings. Makes 6 servings of 2 dumplings each.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Goose back, wings, neck,, giblets and heart, 1/2 tsp. salt, 1/4 tsp. pepper, and more.

Yes, Fricasseed Goose W/ Potato Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fricasseed Goose W/ Potato Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions