Apple stuffing & prunes with armanac

Delia Smith's totally different Christmas recipes: Roast stuffed goose with apples and prunes in Armagnac

Apple stuffing & prunes with armanac

Crisp-Skinned Roast Goose and Gravy Recipe

Crisp-Skinned Roast Goose and Gravy

Crisp-Skinned Roast Goose and Gravy Recipe

Roast Goose -might like his method of taking apart the goose and roasting the skin at the end?

Spiced roast goose

Roast Goose -might like his method of taking apart the goose and roasting the skin at the end?

Nigella roast goose

Nigella roast goose

Sausage stuffing and apple and cranberry stuffing

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing

Sausage stuffing and apple and cranberry stuffing

Roast Goose with Chestnut and Leek Stuffing

Roast Goose with Chestnut and Leek Stuffing

Oyster Stuffing maybe going too far

Oyster Stuffing

Oyster Stuffing maybe going too far

more tips on how to stop fat from burning

more tips on how to stop fat from burning

BBC Food - Recipes - Roast goose with chestnut stuffing

Roast goose with chestnut stuffing

BBC Food - Recipes - Roast goose with chestnut stuffing

Christmas Goose with chestnut & brussels sprout stuffing

Christmas Goose With Stuffing

Christmas Goose with chestnut & brussels sprout stuffing


More ideas
Nigella Lawson: Roast goose with pear & cranberry stuffing - Christmas. I have tried her recipe very nice (;

Nigella Lawson: Roast goose with pear & cranberry stuffing - Christmas. I have tried her recipe very nice (;

Viennese Christmas Goose Recipe | SAVEUR

Viennese Christmas Goose

Viennese Christmas Goose Recipe | SAVEUR

Done right, a roast goose is moist, flavorful, and supremely rich. The key is getting the bird's high volume of fat to render properly. This recipe, adapted from Cook's Illustrated, does that by pricking the skin and blanching the goose before roasting. Here, we also dry-brine it, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school Christmas feast.

Crisp-Skinned Roast Goose and Gravy

Done right, a roast goose is moist, flavorful, and supremely rich. The key is getting the bird's high volume of fat to render properly. This recipe, adapted from Cook's Illustrated, does that by pricking the skin and blanching the goose before roasting. Here, we also dry-brine it, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school Christmas feast.

Fettuccine with Shrimp, Scallops and Mussels recipe | Epicurious.com

Fettuccine with Shrimp, Scallops and Mussels

Fettuccine with Shrimp, Scallops and Mussels recipe | Epicurious.com

Cooking Club of America | How to Remove Wishbones from Poultry | Andrew Zimmern

Cooking Club of America | How to Remove Wishbones from Poultry | Andrew Zimmern

Whether you're a seasoned lover of goose or this is a new avian adventure, read on to pick up our expert tips for buying, preparing, roasting and carving this beautiful bird

How to cook a goose

Whether you're a seasoned lover of goose or this is a new avian adventure, read on to pick up our expert tips for buying, preparing, roasting and carving this beautiful bird

Ganso Assado de Natal à Gordon Ramsay

Ganso Assado de Natal à Gordon Ramsay

Classic roast goose with cider gravy | A foolproof guide to cooking this festive favourite with a simple gravy

Classic roast goose with cider gravy

Classic roast goose with cider gravy | A foolproof guide to cooking this festive favourite with a simple gravy

Simon Hopkinson’s roast goose

Christmas Lunch: Simon Hopkinson’s Goose

Simon Hopkinson’s roast goose

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

Brussels sprouts with pancetta

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

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