Irish Goose With Potato Stuffing Recipe

Name: Irish Goose With Potato Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 -9 lb) young goose, thawed if frozen; POTATO STUFFING; 3 medium potatoes, peeled (approximately 1 pound); 1 1/2 teaspoons salt; 1/4 lb lean salt pork, diced; 1/4 cup finely chopped onion; 1/4 lb bulk sausage; 1/4 cup butter or 1/4 cup margarine; 1 egg; 1/2 teaspoon pepper; 1 teaspoon sage leaf, crumbled

Servings: persons

1
Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
2
Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes.
3
Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
4
Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
5
Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
6
Put potatoes through ricer or mash with potato masher.
7
Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
8
Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325u00b0F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving.
9
Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
10
Irish Cooking.

190

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.

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 11 ingredients. The key ingredients include: 1 (8 -9 lb) young goose, thawed if frozen, POTATO STUFFING, 3 medium potatoes, peeled (approximately 1 pound), 1 1/2 teaspoons salt, and more.

Yes, Irish Goose With Potato Stuffing 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!

Irish Goose With Potato Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions