Stuffed Christmas Goose
A festive roast for Christmas lunch
Equipment
- Large Roasting Pan
Ingredients
- 2 peeled oranges
- 2 apples
- 4 roughly chopped onions
- 200 g dried cranberries
- 2 tbsp thyme
- 1 goose
- 3 tbsp salt
- 1 tsp pepper
- 600 ml vegetable stock
- 400 g Brussels sprouts
- 100 g bacon, diced
- 3 tbsp honey
- 1 tsp thyme
- 1 tsp rosemary
- 0.5 tsp salt
- 1 chopped garlic clove
- 30 ml balsamic vinegar
- 3 tbsp olive oil
- 800 g cooked potatoes
- 50 g butter in cubes
- 2 tbsp chopped parsley
Instructions
- Cut the apples and oranges into small pieces. Mix them in a bowl with the onions, dried cranberries, and thyme.
- Put the goose in a large roasting pan and stuff it with the filling. Sprinkle salt and pepper over the skin and rub the spices in evenly using your hands. Fill the roasting pan with the vegetable stock.
- Cook the goose in a convection oven at 360°F for two to three hours.
- Put the sprouts together with the bacon on a baking tray. Mix the honey with thyme, rosemary, salt, garlic, and balsamic vinegar, then pour the marinade onto the sprouts. Pour on the olive oil and thoroughly mix the sprouts and the marinade. Roast for 10 minutes in a convection oven at 360°F.
- Shortly before serving, mix the warm potatoes carefully with the butter and the parsley.