Return to Content

Roast Goose Stuffing

Roast Goose Stuffing
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image
This stuffing is better prepared the day before use, to give the flavors a chance to blend.

Ingredients:

  • 1 pound sausage meat
  • 2 cups stale breadcrumbs
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1/2 cup dried apricots, 1/2 cup prunes, soaked in cider or wine and cut up
  • 1 cup nuts, chestnuts or pecans, cut up
  • 3 apples, cored, peeled, and diced
  • seasoning to taste:
  • salt and pepper
  • sage
  • bay leaf,
  • crumbled chopped parsley (a generous amount)

Instructions:

Cook the sausage meat until lightly browned, remove to a large bowl; cook the onion and celery lightly in the fat. Add to the sausage meat the breadcrumbs, chopped fruits and nuts, and the seasoning. Store in a cool place overnight. Check the stuffing in the morning for taste, and add seasoning if necessary, or a little cider or wine if it is too dry. Stuff lightly in the bird and roast.
Updated Thursday, August 30th, 2007

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.