Irish Goose With Potato Stuffing

Name: Irish Goose With Potato Stuffing
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 1 (8 -9 lb) young goose, thawed if frozen; 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

Submitted by Olha7397

"Delicious stuffing made with mashed potatoes, salt pork, onion, sausage and sage leaves."

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Ready In:: 2hrs 50mins
Ingredients:: 10
Serves:: 6

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

directions

Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
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.
Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
Put potatoes through ricer or mash with potato masher.
Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
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 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving.
Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
Irish Cooking.

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Reviews

This is the stuffing my father makes for thanksgiving, and christmas. He's never shared the recipe. Now I have the recipe too! Bwahahaha! Seriously it is hands down the best stuffing I've ever had.

Flinnie