Goose Stuffed with Bread and Herbs
Stuffed roast goose comes out of a European farmhouse tradition where stale bread went into the bird so nothing was wasted, and the stuffing soaked up the fat rendering around it. That logic survives intact here: white bread soaked and wrung out, boiled onion, hard-boiled eggs, and finely chopped goose fat, worked into one dense, savory mass. Figure 250 g of bread — about 9 oz, roughly half a standard sandwich loaf, crusts and all.
The sage isn’t decorative. Its resinous edge is the classic foil for fatty poultry, cutting the richness on the palate, while parsley and basil keep the stuffing from tasting leaden.
Fill the cavity loosely, maybe three-quarters full. Bread and egg swell as they take on juices, and a bird sewn up tight can split along the seam. As it roasts, baste often with the pan juices and spoon off the fat as it pools — save it in a jar, because goose fat makes the best roast potatoes you will ever eat.
Test the thickest part of the thigh with a skewer: the juices should run clear, with no pink. Braised cabbage or baked apples alongside do the same job as the sage, setting a little acidity against a rich bird.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Finely chop the goose fat.
Mix the fat with the soaked and squeezed-out bread, chopped boiled onion, hard-boiled and chopped eggs, parsley, sage, and basil, then season with salt and pepper.
Mix everything together and stuff the goose with this mixture.
Sew the carcass closed and tie the legs and wings.
Roast in the oven, basting periodically with the juices that collect, until golden and cooked through.
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