Recipe by Olha
Delicious stuffing made with mashed potatoes, salt pork, onion, sausage and sage leaves.
Top Review by Flinnie
This is the stuffing my father makes for thanksgiving, and christmas. He's never shared the recipe. Now I have the recipe too! Bwahahaha! Seriously it is hands down the best stuffing I've ever had.
- 1 (8 -9 lb) young goose, thawed if frozen
- 3 medium potatoes, peeled (approximately 1 pound)
- 1 1⁄2 teaspoons salt
- 1⁄4 lb lean salt pork, diced
- 1⁄4 cup finely chopped onion
- 1⁄4 lb bulk sausage
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 egg
- 1⁄2 teaspoon pepper
- 1 teaspoon sage leaf, crumbled
Directions See How It's Made
- Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
- Place 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.
- Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
- Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
- Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
- Put potatoes through ricer or mash with potato masher.
- Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
- Stuff 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.
- Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
- Irish Cooking.