🍽️ Crispy Roast Goose Stuffed with Chestnuts and Giblets, Served with Potato Dumplings, Red Cabbage, and Sauerkraut

Name: Crispy Roast Goose Stuffed with Chestnuts and Giblets, Served with Potato Dumplings, Red Cabbage, and Sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Onions; 2 Parsley roots; 4 Carrots; 1 Stale roll; 1 young Goose (ready for kitchen, approx. 4 kg, with giblets); 2 Shallots; 20 g Butter; 200 g cooked Chestnuts (vacuum-packed); 2 tbsp freshly chopped Parsley; 1 Egg; Salt; Pepper (from the mill); 500 ml dark Beer

1846 kcal · 30 min · 4 servings

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Ingredients

4 Onions
2 Parsley roots
4 Carrots
1 Stale roll
1 young Goose (ready for kitchen, approx. 4 kg, with giblets)
2 Shallots
20 g Butter
200 g cooked Chestnuts (vacuum-packed)
2 tbsp freshly chopped Parsley
1 Egg
Salt
Pepper (from the mill)
500 ml dark Beer

Instructions

1. Peel the vegetables and cut them into large chunks.
2. Soak the bread rolls in lukewarm water.
3. Wash the giblets and clean them thoroughly.
4. Dice the giblets into small pieces.
5. Peel the shallots and chop them finely.
6. Melt the butter in a frying pan.
7. Sauté the shallots until they become translucent.
8. Add the giblets to the pan and fry them briefly.
9. Remove the mixture from the pan and place it in a bowl.
10. Allow the mixture to cool down.
11. Squeeze the soaked bread roll thoroughly to remove excess water.
12. Mix the cooled giblet mixture with half of the chopped chestnuts.
13. Add the chopped parsley to the mixture.
14. Add the squeezed bread roll to the mixture.
15. Add the egg to the mixture.
16. Season the filling with salt and pepper.
17. Wash the goose.
18. Pat the goose dry inside and out.
19. Season the goose inside and out with salt and pepper.
20. Stuff the goose with the chestnut and giblet mixture.
21. Close the opening of the goose using kitchen twine or toothpicks.
22. Roast the goose in the oven.
23. Remove the cooked goose from the roasting pan.
24. Keep the goose warm in the turned-off oven.
25. Strain the roast sauce through a sieve.
26. Skim the fat off the sauce.
27. Add a little water to the sauce if necessary.
28. Let the sauce reduce if it is too thin.
29. Season the sauce with salt and pepper to taste.
30. Serve the roast goose with potato dumplings, red cabbage, and sauerkraut.

Nutrition per serving

kcal: 1846
Protein: 83 g · Fett/Fat: 159 g · Carbs: 22 g