Irish Goose with Potato Stuffing
Delight your taste buds with this traditional Irish Goose with Potato Stuffing, a show-stopping roast perfect for holiday gatherings or special occasions. This hearty dish features a golden-brown, succulent goose stuffed with a savory blend of mashed potatoes, butter, fresh herbs, and breadcrumbs, creating a filling that’s both comforting and full of flavor. The goose is roasted to perfection, its crispy skin basted in its own rich drippings, while a splash of chicken stock adds depth and moisture to the cooking process. Enhanced with the aromas of parsley and thyme, this recipe captures the essence of classic Irish cuisine. Serve this elegant main dish alongside your favorite sides for a feast that will impress and satisfy. Perfect for family dinners or festive celebrations, this Irish Goose with Potato Stuffing is a flavorful way to honor culinary tradition.
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Recipe Information
Ingredients
- 1 approximately 10 pounds Whole goose
- 4 large Potatoes
- 4 tablespoons Butter
- 1 large, finely chopped Onion
- 3 tablespoons, finely chopped Fresh parsley
- 1 tablespoon, chopped Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Bread crumbs
- 2 tablespoons Goose fat
- 1 cup Chicken stock
Instructions
Preheat your oven to 350°F (175°C).
Remove any excess fat from the cavity of the goose and pat the bird dry with paper towels. If desired, prick the skin slightly with a fork to allow extra fat to render during cooking.
Season the goose generously inside and out with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Peel and dice the potatoes into small chunks. Boil them in salted water until tender, about 10-12 minutes. Drain the potatoes and mash them lightly, leaving some texture.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.
Stir in the parsley, thyme, and the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Cook for another 1-2 minutes to release the herbs’ aroma.
Add the mashed potatoes to the skillet, followed by the bread crumbs. Mix everything well to combine, then add 2 tablespoons of goose fat or additional butter for extra richness.
Stuff the cavity of the goose with the potato mixture, being careful not to overfill it. If there’s any extra stuffing, you can cook it in a small baking dish alongside the goose.
Place the stuffed goose on a rack in a large roasting pan. Pour the chicken stock into the bottom of the pan to create steam and keep the meat moist during cooking.
Roast the goose in the preheated oven for about 2.5 to 3 hours, or until the internal temperature of the thickest part of the meat reaches 165°F (74°C). Baste the goose every 30 minutes with the pan drippings to ensure a golden, crispy skin.
Once fully cooked, carefully remove the goose from the oven and transfer it to a cutting board. Let it rest for 20 minutes before carving to allow the juices to redistribute.
Serve the carved goose with the potato stuffing and your favorite side dishes. Enjoy your Irish Goose with Potato Stuffing!
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.6 g | 343% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
