Stuffed Christmas Goose
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 kg goose
- 1 kg minced pork
- 250 g pistachios
- 3 bay leaves
- 1 onion (s)
- 1 egg (s)
- 4 slices toast
- pepper
- mugwort
- Salt and pepper, mondamin
- Fondor
Print Recipe
Pin Recipe Instructions
- Wash the goose and pat dry well. Then cut off the wings.
- Put the wings and the enclosed giblets (except for the liver) with bay leaves, onions, pepper, salt, fondor and a little mugwort in a saucepan and cook covered with water.
- Mix the chopped with the soaked toast, the egg, a chopped onion, pepper and salt. Turn the liver and add it to the minced meat. Finally mix in the pistachios. Now put everything in the salted goose and sew the whole with thread.
- The goose is placed in the oven for about 2 hours at 200 degrees, pour some water over it. Every now and then, pour the roast juice over and over again.
- When the goose is done, take it out of the oven. Put the stock of the boiled goose down through a hair sieve. With this, deglaze the roast and bring to the boil again. Tie everything with Mondamin.
- Divide the goose and cut the filling into slices. Serve with the sauce.
- Potato dumplings and red cabbage go well with this. It`s enough for a second day.
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