Best Irish Goose With Potato Stuffing Recipes

Irish Potato Stuffing image

Provided by Colleen Sowa

Time 40m

Number Of Ingredients 8

10 c potatoes (peeled, boiled and mashed or riced)
1 1/2 c butter
2 large onions (diced)
3 stick celery (minced)
1 tsp ground sage
1 1/2 tsp sea salt (or to taste)
1 tsp ground black pepper (or to taste)
1/2 c fresh parsley (minced)

Steps:

1. Mash or rice the potatoes, put them in a large bowl. Melt the butter in a skillet, pour most of it over the potatoes. Saute' the celery and onion until the celery is tender. When done add this to the potato mixture. Add the sage, salt, pepper and parsley. Blend well. Either stuff a goose, turkey or chicken with this and roast in the oven according to the time needed per the weight of your poultry. OR Bake in the oven in roast pan at 350 degrees for 20 minutes.

Irish Goose With Potato Stuffing image

Provided by Olha7397

Categories Goose

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 -9 lb) young goose, thawed if frozen
3 medium potatoes, peeled (approximately 1 pound)
1 1/2 teaspoons salt
1/4 lb lean salt pork, diced
1/4 cup finely chopped onion
1/4 lb bulk sausage
1/4 cup butter or 1/4 cup margarine
1 egg
1/2 teaspoon pepper
1 teaspoon sage leaf, crumbled

Steps:

Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes.
Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
Put potatoes through ricer or mash with potato masher.
Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving.
Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
Irish Cooking.