Stuffed Christmas Goose: a festive roast for Christmas lunch

Whatever you think of Christmas, aren't we all mostly just looking forward to the extravagant food that's going to be served on Christmas day? Alongside delicious baked treats and mulled wine, the festive roast marks the undisputed high point of the celebrations. And when it comes to preparing one, there's no magic involved, as our recipe shows. Even inexperienced chefs can serve up a delicious recipe by following these steps!

You'll need:

For the goose:

For the Brussels sprouts:

In addition:

  • 1¾ lbs cooked potatoes
  • 2 oz butter in cubes
  • 2 tbsp chopped parsley

Here's how:

  1. Cut the apples and oranges into small pieces. Mix them in a bowl with the onions, the dried cranberries and the thyme. If you are using fresh thyme, you can use a herb stripper to remove the leaves from the stem quickly and easily.
  2. Put the goose in a large roasting pan and stuff it with the filling. Sprinkle salt and pepper over the skin and rub the spices in evenly using your hands. Fill the roasting pan with the vegetable stock before you cook the goose in a convection oven at 360°F for two to three hours.
  3. Put the sprouts together with the bacon on a baking tray. Mix the honey with the thyme, rosemary, salt, garlic and balsamic vinegar and then pour the marinade onto the sprouts. Now, pour on the olive oil and thoroughly mix the sprouts and the marinade. Roast for 10 minutes in a convection oven at 360°F. For the sake of simplicity, you can put the sprouts and bacon in with the goose shortly before the end of its stint in the oven.
  4. Finally, shortly before serving, mix the warm potatoes carefully with the butter and the parsley.

Serving with gravy completes the whole thing — in combination with Christmas carols, a beautiful decorated tree and good company around the dinner table. Of course, everyone has their own recipe for the perfect Christmas, but we think this one sounds great!


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