Want to try something different for your holiday meal this year? We often pop a goose into the oven for Little Christmas at the farm (6th January), but since it is SUCH a treat, we may just roast up a couple of these succulent birds for the main event this year since we gobbled down two different types of turkey at Thanksgiving in November and might be turkey’ed out. (jury is still out on that)

A golden roast goose is a gorgeous alternative to classic turkey and ham. The meat is richly flavourful and moist. Pro tip–you might need more than one bird for a large family as there’s usually quite a bit more fat than meat (like a duck) so don’t let the weight fool you.

Apparently years ago, most farms in Ireland reared geese. My sister-in-law’s mother once told me that geese were also great guards for the farmyard and garden, and no farm in our area would have been without a pair of geese when she was growing up. They would alert families to visitors, welcome or not, with their unmistakable honk.

Goose is traditionally stuffed with potato and apple stuffing and roasted slowly, every now and then pouring off the fat to be reserved for roast potatoes. (Goose fat is perfect for many other noncooking purposes, such as shining shoes!)

This recipe uses my mother-in-law Peggy’s potato stuffing instead of the traditional potato and apple. Peggy’s version soaks up the gorgeous goose fat while providing a lush, herby flavor to the bird as well.

Roast Goose with Peggy’s Potato Stuffing
Serves 8
9- to 11-lb (4-to 5-kg) oven-ready goose, with giblets
3 cups Peggy’s Potato Stuffing (see below)
6 sweet apples, cored and cut into 8 pieces, plus more for garnish
1 1⁄4 cup dry white wine
1. Preheat the oven to 400°F (200 °C) Gas 6. Prick the skin of the goose all over with a sharp skewer or fork; pull the inside fat out of the bird and reserve.
2. Spoon the potato stuffing into the neck end of the goose, then truss with strong cotton or fine string. Weigh the bird. Wrap in foil and place it on a wire rack placed in a roasting pan. Roast for 15 minutes per pound (450 g), plus 15 minutes at the end, basting frequently.
3. Thirty minutes before the end of the cooking time, drain off the fat and discard. Add the apples and wine to the pan. Place the bird on top, standing on the roasting rack. Remove the foil and fat and cook, uncovered, for the last 30 minutes, then serve.
Scullery Notes: Garnish this roast with fresh-cut bay laurel leaves and apple slices if you please.

One of my favorite recipes that my late mother-in-law, Peggy, prepared was her savoury potato stuffing. She only made it on special occasions. As straightforward as it may be, potato stuffing always seemed exotic yet heartwarming to me, a dish that I had never encountered back home. I wasn’t the only one who looked forward to Peggy’s stuffing; each serving always brought comfort and joy to all the faces around the table.
This was Peggy’s tried-and-true recipe. I hope you enjoy it as much as we do.

Peggy’s Potato Stuffing
Serves 6
5 large floury potatoes (russet, kerr pinks) boiled or steamed, and coarsely mashed (do not overcook)
41⁄2 tablespoons (65 g) butter
1 large onion, finely chopped
1 to 2 tablespoons mixed herbs (dried thyme, rosemary, sage)
Salt and pepper, to taste
1. In a large mixing bowl, combine the potatoes, butter, and onion. Add the mixed herbs,
and season with salt and pepper. Mix all the ingredients thoroughly. Use to stuff a goose, duck, or turkey before roasting.

Scullery Notes: This stuffing is particularly good in a large roast goose or duck, but in our house, Peggy would also always traditionally stuff the carcass of a turkey with potato stuffing and the turkey breast with bread stuffing.

What are your holiday meal traditions? Please share, it’s fun to try new ideas.

Slan Abhaile,

Imen xx

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3 Responses to “Roast Christmas Goose with Peggy’s Potato Stuffing”

  1. Suzanne Gallagher says:

    My grandmother had geese. Loads of them. I spent my childhood scared of them! I would love have a goose this year. I will follow your recipe if I do.

  2. Thank you for the recipe – I am cooking goose again this year and the last times I have done it I did rich fruit stuffing and while it was fine, this year I will try my Dads stuffing (although we didnt write it down – drat) of potato and sausage. The potato stuffing makes a nice contrast to the rich meat….. and I too remember when more farms reared geese, and can verify they are best ‘guard dogs’

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