Goose with Chestnut Stuffing

See the RecipeRichard Ross

Goose, most commonly served at Christmas, was likely the main course at the first Thanksgiving celebrated in Massachusetts 1621—although today's large, snowy birds are a far cry from their smaller, more fatty, brown-feathered ancestors. This recipe is appropriate for either holiday, and is nicely accompanied by our rich Port Sauce.

Goose with Chestnut Stuffing
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Yield: serves 6

Ingredients

  • 1 (10-lb.) fresh or fully thawed goose
  • Salt and freshly ground black pepper
  • 3 tbsp. butter
  • 1 large yellow onion, finely chopped
  • 1 clove garlic, peeled and minced
  • 2 stalks celery, finely chopped
  • 10 shiitake mushrooms, sliced
  • 1 tbsp. fresh thyme leaves
  • 2 cups roasted, peeled chestnuts
  • 5 cups fresh breadcrumbs
  • 1 egg, lightly beaten
  • 14 cup <a href="http://www.saveur.com/article/Recipes/Chicken-Stock">chicken stock</a>

Instructions

  1. Preheat oven to 450°. Wash, drain, and dry goose, then rub with salt and pepper.
  2. Melt 2 tbsp. of the butter in a skillet over medium heat. Cook onions and garlic until translucent. Add celery and cook 5 minutes more, then transfer to a large bowl. Melt remaining 1 tbsp. butter in the same pan over medium heat, and cook mushrooms and thyme until mushroom edges are golden brown. Combine mushrooms with onion mixture, chestnuts, breadcrumbs, egg, and stock, and mix well.
  3. Loosely pack body and neck cavity of goose with stuffing. Tie legs to close. Prick skin of legs and thighs. Roast on a rack in a large pan for 1 hour. Lower heat to 325° and cook 1 1⁄2–2 hours more or until thigh juices run clear. Set aside for 15 minutes before carving. Serve with stuffing and port sauce.