2 hrs 50 mins
2 hrs 30 mins
Delicious stuffing made with mashed potatoes, salt pork, onion, sausage and sage leaves.
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Units: US | Metric
- 1 (8 -9 lb) young goose, thawed if frozen
- 1Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
- 2Place 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.
- 3Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
- 4Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
- 5Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
- 6Put potatoes through ricer or mash with potato masher.
- 7Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
- 8Stuff 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.
- 9Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
- 10Irish Cooking.
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Nutritional Facts for Irish Goose With Potato Stuffing
Serving Size: 1 (421 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1115.0
- Calories from Fat 740
- Total Fat 82.2 g
- Saturated Fat 28.8 g
- Cholesterol 313.7 mg
- Sodium 1194.9 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 2.4 g
- Sugars 1.1 g
- Protein 70.2 g
The following items or measurements are not included: