Outlander: Roast Goose with Stuffing recipe
“Well, that is guilt, not gluttony, and false guilt at that. Thee ate no more than would constitute a normal meal; it is only that thee hasn’t had one in months. And I think roast goose is perhaps not the uttermost word in decadence, even when stuffed with oysters and chestnuts. Not, had it been a pheasant stuffed with truffles, or a wild boar with gilded apple in its mouth…”
DENZEL HUNTER, AN ECHO IN THE BONE, DIANA GABALDON
For those that celebrate Thanksgiving, it’s finally the big week! I hope everyone has double checked their grocery lists to make sure there won’t be any last minute mad dashes to the store on Thursday! The recipe I have for you today is this amazing roast goose stuffed with oysters and chestnuts. This comes from a scene in the 7th book of the Outlander book series, An Echo in the Bone. I rarely have goose but when is a better time to indulge yourself than during the holidays, right?
This recipe is inspired by the American Cookery by Amelia Simmons. I understand that we all know it’s not the safest to roast a stuffed bird because we risk overcooking the bird while undercooking the stuffing. To be safe, I do highly suggest cooking the stuffing separately in a baking dish. For this recipe, however, I want to keep to the time period and roast the goose with the stuffing. If you do decide to stuff your bird, the internal temperature must reach 165F. I would test a few areas of the bird and stuffing to make sure it has reached a safe temperature.
Outlander: Roast Goose with Stuffing
Ingredients
- 1 whole goose, 8 - 10lb neck, giblets, and wing tips removed
- salt
- black pepper
Oyster and Chestnut Stuffing
- 5 cups cubed stale bread
- 1 cups roughy chopped roasted chestnuts
- 12 shucked oysters
- 2 oz melted unsalted butter
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp marjoram
- 1/2 cup red wine
- 1 large whole egg
Instructions
- Remove the neck, giblets, wing tips, and any excess fat from the goose. Pat it dry with paper towels.
- With a very sharp knife, make criss-cross cuts across the goose. Cut only deep enough to cut through the fat and not the meat In areas where its difficult to make a cut, use the tip of your knife to poke a little holes through the fat.
- Season generously with salt and pepper, inside and out. If the goose is cold, set it out for 15-20 minutes for it to come to room temperature.
- Preheat the oven to 425F. Have a roasting tray ready set with a roasting rack.
- To make the stuffing, toss all of the ingredients together in a bowl.
- Stuff the goose with the stuffing mixture. Do not pack the stuffing too tightly or it will take too long to cook. If you have extra stuffing, cook it separate in a baking dish.
- Place the goose on the roasting rack. Place it in the oven and for at 425F for 15 minutes. Reduce the heat to 350F and roast until golden brown and the internal temperature of bird and stuffing reaches 165F. This will take approximately two hours depending on the size of your bird. Please read my notes above about safely roasting a stuffed bird.
- Cover the goose loosely with foil and let it rest for 20 minutes before slicing and serving.
Notes
- I highly suggest that you cook the stuffing separate from the bird to reduce the risk of foodborne illness.
- If you do decided to stuff the goose, make sure not to pack the stuffing too tightly in the cavity. Make sure that the internal temperature of the stuffing reaches 165F.
