Меню

Home / Recipes / Mains / Goose Stuffed with Apples and Potatoes

Goose Stuffed with Apples and Potatoes

Type: Mains
Servings: 8
Ready in: >3 hours
Calories: High
Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are many variants of stuffed goose, nevertheless the classic one is filled with apples and potatoes.

Ingredients

Goose 3.5 kg
Potatoes 1 kg
Apple 8 pieces
White wine 50 ml
Salt to taste
Ground black pepper to taste

 

Stages of cooking

1
Properly rinse the goose skin and guts. Cut the wing tips, pull out any loose fat from neck and rump, also the rump can be trimmed off. Combine the spices, garlic (to taste), salt, pepper with wine. Rub the goose skin and guts with this mix. Set aside for a night so it gets soaked in.
2
Peel, wash, cut into wedges or dice the potatoes. Boil in the salted water until half-ready.
3
Peel, core and dice or cut into wedges the apples.
4
Combine the apples and potatoes, tightly stuff the goose, and tie it up. If you had some stuffing left, just set it aside you will need it further.
5
Heat oven to 180C. Put the goose with its back down in deep roasting tin and place it in oven for 1.5 hrs, baste the goose with the juices collected every 15-20 mins.
6
Wash and core four apples. You can either cut into wedges or do nothing.
7
Dip the apples into the collected goose juice and place around the goose. You can do the same to the remaining stuffing. Roast for 1-1.5 hrs more, baste with juice occasionally.
8
If the goose starts burning, coat it with aluminum foil. Check the bird is cooked by inserting a fork into the thickest part of the thigh to see if the juices run clear.
9
Pull thread and stuffing out from the goose. Place the goose onto the dish, put stuffing and apples roasted in goose fat around it.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
Read more
Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly. The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to
Read more
Although they were invented in Lithuania, potato zrazy are traditional Ukrainian dish - Ukrainians substantially changed and enriched the recipe. Ukrainian zrazy are stuffed potato. The filling can be different: meat, cabbage or mushrooms. Along with majority Ukrainian dishes zrazy are very rich, therefore, 2-3 pieces are enough to satisfy hunger p
Read more
It is an extremely easy-to-cook and delicious dish to tea. As opposed to dough donut, cottage cheese one boasts more tender and soft flavor. The cottage cheese donuts can be either stuffed or not.
Read more