Prep 20 mins
Cook 2 hrs 30 mins
Delicious stuffing made with mashed potatoes, salt pork, onion, sausage and sage leaves.
- 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
- 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.
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.