Goose with Chestnut Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 7 mins |
| Total Time | 47 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 goose, fresh
- 4 rolls or 8 slices toast
- 200 ml sweet cream
- 3 egg (s)
- Heart (s) and liver
- 1 onion (s)
- 1 apple
- 1 package chestnut (s), cooked, peeled
- 1 bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the filling, finely chop the innards (liver, stomach, heart) of the goose and fry in olive oil. Finely chop the onion and add. Peel the apple and dice it finely, also fry it. Dice the rolls or toast and add to the fried ingredients. Finely chop the chestnuts. Chop the parsley. Season with salt and pepper. Add the cream and eggs and mix everything well.
- Wash the goose inside and out, dry it and season with salt and pepper. Then fill and sew. Place on a wire rack and place the drip pan underneath. Fry at about 100 degrees for about 7 hours. Pour salted water about 30 minutes before the end of the cooking time and set the oven to 150 degrees.
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