Roast Goose With Potato And Peanut Stuffing

Oxmoor House
6 to 8 servings


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2 cups cooked mashed potatoes
1 cup fine dry breadcrumbs
1 cup dry roasted peanuts, finely chopped
1/2 cup butter or margarine, melted
2 tablespoons onion juice
1 teaspoon rubbed sage
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 (10- to 10 1/2-pound) goose
1/4 cup butter or margarine, melted


Combine potatoes, breadcrumbs, peanuts, butter, onion juice, and sage in a medium-size mixing bowl; add 1/2 teaspoon salt and pepper. Stir dressing until well combined. Set aside.

Remove giblets and neck from goose; reserve for other uses. Prick fatty areas of goose with a fork at intervals. (Do not prick breast. ) Stuff dressing into cavity of goose, and close cavity with skewers; truss. Sprinkle remaining salt over surface of goose. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under and place goose, breast side up, in a shallow roasting pan. Bake at 375° for 2 to 2 1/2 hours until drumsticks and thighs are easy to move. Baste goose frequently with additional melted butter.

Created date

February 2010