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Recipe by
Stuffed goose is a much-appreciated traditional Italian dish for special occasions. Its preparation takes time but the result is worth it. The goose is stuffed with a delicious mixture of apples, celery, onions and smoked bacon, flavored with pepper, salt and cinnamon. Once cooked, the goose has crispy skin and tender, flavorful meat. This tasty dish is perfect for celebrating holidays and important occasions.
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 20: Preheat the oven to 200 degrees
Step 2 of 20: Prepare the filling: cut the bacon into cubes
Step 3 of 20: Peel and slice the onions
Step 4 of 20: Scrape the celery stalks and cut them into small pieces
Step 5 of 20: Peel the apples, quarter them, remove the seeds and slice them
Step 6 of 20: Heat 60 g of butter in a pan and brown the bacon in it for two to three minutes, then remove it with a slotted spoon
Step 7 of 20: In the same pan, brown the onion and celery for three or four minutes, then drain them with the slotted spoon
Step 8 of 20: Finally add the apple slices for two or three minutes, drain
Step 9 of 20: Mix the previous ingredients
Step 10 of 20: Reduce the stale bread crumb to breadcrumbs and add it to the mixture with parsley, cinnamon, salt and pepper, mix
Step 11 of 20: Stuff this filling into the goose and close the opening with kitchen twine
Step 12 of 20: Salt the goose on the outside.
Step 13 of 20: Place the stuffed goose on the rack above the drip tray and cook it in the oven for about two hours and fifteen minutes, basting it several times with the cooking juices
Step 14 of 20: When the goose is cooked, remove it from the oven and keep it warm
Step 15 of 20: Degrease the juices collected in the drip tray, then place the latter over medium heat
Step 16 of 20: Meanwhile, mix the 15 g of butter with the flour to obtain a smooth beurre manié
Step 17 of 20: Incorporate it little by little, stirring into the boiling juices
Step 18 of 20: Check the seasoning
Step 19 of 20: Pour into a sauceboat and serve
Step 20 of 20: Cook the pumpkin in a pan for 15 minutes with salt, pepper and oil
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving490 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 7,071 kJ1,690 kcal | 1,443 kJ345 kcal |
| Fat | 150.49 g | 30.7 g |
| of which saturated fatty acids | 44.02 g | 8.98 g |
| Carbohydrates | 16.57 g | 3.38 g |
| of which sugars | 1.52 g | 0.31 g |
| Fibre | 0.83 g | 0.17 g |
| Protein | 68.09 g | 13.89 g |
| Salt | 0.64 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
