Dicken’s Christmas – Roast Goose with Chestnut Stuffing

Your Goose is Cooked!

Dickens’ Christmas Dinner Menu

I lucked out this year and got a free range goose! I was so happy when I found it that I was jumping up and down. It was going to be a Dickens’ Christmas after all!

There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness1, were the themes of universal admiration….

In half a minute Mrs Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.

`A Merry Christmas to us all, my dears. God bless us.’
Which all the family re-echoed. `God bless us every one.’ said Tiny Tim, the last of all.

A Christmas Carol by Charles Dickens 1843


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Fruit Chestnut Stuffing

Goose is a flying bird, and it uses a lot of oxygen in flight, so it’s breast meat is dark in comparison to chicken or domestic flightless turkey. Because the taste is rather gamey, sweets compliment it well.

Usually, I make Oyster Cornbread Stuffing when I make a turkey. But, I thought a dried fruit stuffing would be better with the goose.

I have been using Mrs. Cubbison’s cornbread stuffing mix for years. I have tried others, and even my own cornbread, but none are as good as Mrs. Cubbison’s. If you’re going to make this, do yourself a favor, and buy that.

Stuffing Mis En Place


Stuffing mix and flavoring


Chestnuts and Sour Cherry Preserve for the Stuffing

: Chestnut Fruit Stuffing

Ingredients

  • 1 pack Mrs. Cubbison’s Stuffing Mix
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • Sweet pepper mix, chopped
  • 1 stick butter
  • 12 oz water
  • 1 teaspoon vegetable base
  • 1/2 teaspoon Chipotle powder
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/4 cup Chestnuts, roughly chopped
  • 2 tablespoons Sour Cherry Preserve

Instructions

  1. Melt the butter in a large sauté pan.
  2. Butter melted for stuffing

  3. If you are using frozen peppers, then set them aside, otherwise, sauté them with the onion and celery.
  4. Sauté the vegetables until they are translucent.
  5. While you are doing this, bring the water to a simmer and add the vegetable base.
  6. In a large bowl, put the stuffing mix and the Chipotle powder. Carefully add the vegetable base, and vegetables. Stir until completely mixed.
  7. Add the cranberries, raisins, chestnuts and sour cherry preserves. Mix thoroughly.
  8. Have ready a small casserole dish. Put the mixture in the dish.
  9. You may cover the dish and set it in the refrigerator until you are ready to serve, or bake it in a 350 over for about 20 minutes.

Variations

You may use canned vegetable stock instead of vegetable base. If you use fresh pepper instead of frozen, then they need to go in with the onions and celery.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: USA (Southwestern)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Christmas Salad

A salad is a good start of a meal, and prepares your appetite for the meal ahead.

Christmas Salad

: Christmas Salad

Ingredients

  • 1 head of Romain
  • 2 tablespoons dried cranberries
  • 2 tablespoons Blue cheese, crumbled
  • Girard’s Raspberry salad dressing

Instructions

  1. Tear the leaves of Romain into a nice salad bowl.
  2. Add the cranberries and blue cheese,and toss.
  3. If you are going to serve the salad later, put it in the refrigerator to chill.
  4. Just before serving, pour on the salad dressing and toss.

Variations

You could add pecans to the salad if you wished.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Roast Goose

Your goose is cooked!

Goose is a very fatty bird. That’s because it spends a great deal of its time in the water, and the fat keeps it warm. They also do a lot of flying – if you live in North America, you could be treated to seeing the Canadian Geese flying South for the winter. No worries, the domesticated goose you get from the butcher didn’t get shot down going over the border. The geese for the table is usually the Embden goose, and it lived on a nice farm, with organic feed, and plenty of places to run and play.

Neck and fat, giblets in the front.

Once you start taking the goose out of its package, you will notice just how fatty it is. But, that’s okay, that fat can be rendered down and makes some of the most flavorful dishes on earth. That fat is prized by European chefs, and is going to be a healthy fat alternative in my refrigerator.

There are also giblets and the neck that come in the cavity of your bird. You can use the neck to make a delicious soup stock. I,personally, don’t like gizzard, so that is going to the cat. I love hearts – the heart managed to get cooked inside the goose, and we found it when carving it – oh my goodness, it was so good! The liver is going to be cooked in that wonderful fat, flavored, and eaten as a pate. Yum!

I cooked the bird in my 18 quart Nesco. I used the double rack and put the bird on the top rack, so it would not cooking in its own fat. I added some water to the bottom to keep the fat from burning. At the end, I put the rack on a sheet pan, and put it into the oven at 400 to crisp up the skin. It was wonderful!

Goose in it's package

: Roast Goose with Sour Cherry Sauce

Ingredients

  • 1 Goose
  • Freshly cracked pepper
  • Celery tops
  • Onions skins and roots
  • Apple

Instructions

  1. If your goose came frozen, you will want to defrost it in the refrigerator for two days.
  2. Start removing the fat from the tail area of the bird. You will have a lot of fat, but don’t throw it away!
  3. Remove the giblets. Save the liver for pate, the neck for soup, the heart to be sautéed in goose fat, and you could give the gizzard to the cat for Christmas, or cook it with the heart if you like gizzards.
  4. Rinse the bird thoroughly, then take a fork and prick all the skin well. This is important so the fat comes out while roasting.
  5. Put the celery, onion and apple in the cavity. If you have other vegetable or fruit bits laying about, put them in as well.
  6. Goose in the Nesco cook well

  7. Fill the bottom of your roaster with about an inch of water. Put the rack in. Try to raise the rack above that water, two clean cat food cans do a good job.
  8. Put the goose on the rack, breast side up, and roast your goose at 350 for about 2 1/2 to 3 hours. It should be 165 on an instant read thermometer.
  9. Let the goose rest for at least 5 minutes before carving.

Variations

You can place stuffing inside the bird, but I always worry about cross contamination.

Preparation time: 15 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Number of servings (yield): 8

Culinary tradition: English

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Sauce for Goose

: Sour Cherry Sauce

Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons Sour Cherry preserve
  • 1 teaspoon corn starch
  • 1 teaspoon whole grain mustard
  • 1 teaspoon whiskey

Instructions

  1. In a small pan, melt the butter and add the cornstarch. Whisk the cornstarch thoroughly so there are no lumps.
  2. Add the preserve, whiskey and mustard, and continue stirring constantly until the sauce thickens slightly.
  3. Put in a nice serving dish and serve warm with goose or other gamey fowl.

Variations

You may omit the whiskey, although all the alcohol burns off during cooking.

Preparation time: 1 minute(s)

Cooking time: 3 minute(s)

Number of servings (yield): 8

Culinary tradition: English

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.


1 At the time that Dickens wrote A Christmas Carol, goose was the least expensive of the holiday birds, turkey at the time was wild and much leaner than it is today, and therefore the most expensive. Today, In the United States, turkey is the most popular fowl for holiday celebrations, in the UK, goose is still popular. This may be one of the reasons that goose is the most expensive and costs around $85.00 – I was lucky, mine was in the mark-down frozen food section, and with a smile and wink to the manager, I got my goose for $25.00

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