Goose stuffed with mashed potatoes
Instead of simply roasting the goose on a spit, on festive occasions, fill it with spicy mashed potatoes and serve with a sweet-salty sauce and aromatic red cabbage.
Preparation steps
- Prepare the goose by removing the neck and excess fat and piercing the skin in several places with a skewer stick.
- Pour boiling water over the whole goose, then dry it well with absorbent paper.
- Rub the dried goose well with salt on the outside.
- Peeled and sliced potatoes cook, drain and mash to get a coarse puree.
- Fry the chopped onion in the heated butter until golden yellow, then add the crushed garlic. Then stir in the puree, sage, lemon zest, pepper and a pinch of salt.
- Fill the goose with the prepared puree, place it on the grill in a baking mold and bake in an oven preheated to 220 ° C for about 30 minutes, then reduce the temperature to 180 ° C and bake for another 2.5 hours until it is baked. During this time, it does not need to be watered to melt as much fat as possible.
- Meanwhile, prepare the sauce by frying the bacon in butter, then add the chopped carrots, onions and celery and simmer for about 10 minutes.
- Add fruit liqueur, dessert wine, Vegeta, water, jam and cook on low heat for about 30 minutes.
- Strainthesauce, remove the excess fat and, if necessary, thicken with the beaten corn starch in a little water.
- Cut the cabbage into thin noodles.
- Add the finely chopped onion to the melted butter in a large pan and lightly fry it to soften (about 5 minutes). Add the orange peel and cinnamon stick and cook for another 1 minute.
- Then add sliced red cabbage, port, Vegeta, orange juice and water as needed. When it boils, reduce the heat to low, cover with a lid and cook for about 30 minutes until the greens are soft.
Serving
Let the roast goose stand for about 15 minutes, then slice it and serve with the sauce and red cabbage.
Advice
You can replace red cabbage with some other vegetable side dish.