If you’re looking for something with a bit more wow factor for the christmas dinner this recipe for Roast Goose with Lemon and date stuffing is just the job. It’s simple to prepare, and will give this traditional and delicious festive bird a fruity twist into the bargain.
- 4kg goose
- 1 large onion, chopped
- 2 tbsp fresh curly parsley, chopped
- 75g stoned dates, chopped
- 15ml olive oil
- 1tsp mixed herbs
- 275g fresh white breadcrumb
- Zest and juice of one lemon
Pre heat oven to gas mark 4. Remove giblets from goose and prick the skin. Season with salt.
To make stuffing, heat oil in a frying pan, add onions and fry for five minutes. Add remaining ingredients and 6tbsp of water, then season to taste.
Place half in an ovenproof serving dish and use remainder to stuff the goose at the neck.
Fold over the skin and secure with a skewer .
Place goose on a metal rack in a large roasting tin. Cover with foil and roast for 30 minutes per kg plus 20 minutes. Remove foil and put stuffing dish in oven 30 minutes before end of cooking.
Let the goose stand for ten minutes before carving.