For those looking for some fresh ideas for their holiday goose dinners, we have included several videos and recipes that are sure to be a huge success this holiday.
GERMAN CHRISTMAS GOOSE WITH FLEISCH FULLE (MEAT STUFFING)
Fullung (Stuffing) - can be made a day ahead
1/2 LB ground veal
1/2 LB ground pork
2 - day old hardrolls made into breadcrumbs
1 goose liver
1 large onion diced
1/4 bunch parsley, chopped
4 oz butter
1 Tbps marjoram (dry)
1 Tbps salt to taste
1 tsp black pepper
-- saute onion and parsley in the butter on medium heat for 5 minutes. cool slightly.
chop liver with knife
in a bowl mix together meat, liver eggs, breadcrumbs, onion and parsley mixture and set aside.
Thaw in refrigerator 1 1/2 days for 8-10 lb goose or in cool water for 4-6 hours.
1- the night before roasting, prepare goose. remove neck and giblets from body cavity and cook for stock to make gravy
2- remove loose fat from inside body and neckskin. prick goose on fatty parts.
3- rinse bird under cold water and drain. dry with paper towels
4- sprinkle salt and pepper inside and outside of goose
5- put goose back in refrigerator overnight uncovered
6- next day, preheat oven to 425 deg
7- stuff goose cavity and neck loosely
8- sew goose or use turkey lacer pins
9- in a large roasting rack, put goose breast side down
10- scatter 2 large onions and 2 carrots cut into chunks around goose
11-add a 1/2 cup hot water to roaster
12- put cover or foil on pan and put on bottom rack in oven
13- roast for 1 hour
14- turn goose breast side up
15- turn oven to 375 deg and remove cover
16- roast goose and baste every 1/2 hour, remove fat
17- allow about 25 minutes per pound total. for the last 10 minutes, turn oven up to 450 deg and brush with beer or salt water to make skin crisp. test goose thigh or stuffing with thermometer until it reaches 180 deg.
take out goose and put on serving platter and let cool slightly. over loosely with foil.
18- Place roaster pan with drippings over medium heat on one or two burners on stovetop.
19- sprinkle 2-3 Tbps flour into pan for 2 minutes
20. add stock from giblets (about 1 quart) and scrape bottom of pan. cook slow for about 30-45 minutes.
21-strain sauce and keep warm
Great side dishes to serve with Roasted Goose:
Hot: Brussel sprouts, sauerkraut w/apples, mashed potatoes, german potato dumplings
(note:Panny Bavarian Dumpling mix is an excellent product and found in most supermarkets. try it!)
Cold: Cucumber salad, Green salad, Cranberry sauce
Hope you enjoy your Roasted Goose!
- Chef Wolfgang
P.S. Rendered fat can be stored in a heatproof bowl to be strained and cooled for another use. goose fat may be stored for 1 month in refrigerator or 6 months in freezer. it can be used for frying or making duck or goose confit.
Chef Wolfgang with his German-style roasted goose.