Isle of Man

Michaelmas Goose


NOTE: Recipe below is ONLY for a traditional stuffing! I've included as the first ingredient the goose! :) The Source website also includes a how-to on preparing and roasting a goose.


Potato, Apple and Cranberry Stuffing for Goose (other stuffings are acceptable, but this is quite traditional)

-4 med. potatoes, peeled and chopped into 1/2" cubes
-2 large tart cooking apples (Bramley or similar), peeled and coarsely chopped
-1 large onion, peeled and chopped
-3 slices smoked bacon
-1/2 C. fresh cranberries, washed and coarsely chopped
-1/2 tsp dried sage OR 1 tsp fresh sage
-1/4 tsp salt
-1/8 tsp pepper
-Zest of one lemon, grated
-1 Tbsp butter or lard

1)  Parboil potatoes in salted water for 5 minutes: drain and set aside.
2) Put the butter into a frying pan; when it sizzles, add the bacon slices and fry them until crisp and brown. Remove and drain on a paper towel: chop finely.
3) Add the onion to the frying pan: saute until softened. Add the parboiled potatoes and sauté until they brown very slightly. Remove from heat.
4) Toss cranberries in a large bowl with the potato and onion mixture. Add the chopped bacon, herbs, and other seasonings: toss again. Add the apples and mix together thoroughly.
5) Stuff the goose with all the mixture that will fit in comfortably: put the rest in a pie plate or cake tin to be cooked separately. (Moisten the pan-cooked stuffing with a little stock before baking it at about 350° F for about twenty minutes.)
6) After your goose is cooked, always remove all the stuffing from the carcass immediately after cooking. Refrigerate when it cools.


Source: http://www.europeancuisines.com/Western-Europe-Christmas-Roast-Goose-Traditional-Holiday-Celebration-Dinner-Recipe