Irish Goose With Potato Stuffing |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Delicious stuffing made with mashed potatoes, salt pork, onion, sausage and sage leaves. 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 |
Directions:
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 325°F 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.
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