← All recipes

🍽️ Stuffed goose with fruit-nut mix, served with orange jus and spicy red cabbage

1050 kcal · 30 min · 4 servings

Ingredients

• 4.5 kg kitchen-ready goose (1 kitchen-ready goose)
• salt, pepper from the mill
• 250 g white bread
• 250 g dried fruit
• 50 g almond sticks
• 2 tsp thyme
• 800 ml poultry stock
• juice of two oranges
• 3 tbsp cornstarch
• 1 onion
• 2 tbsp oil
• 1 kg red cabbage
• 40 g fresh ginger
• 1 tbsp sugar (and a little more to taste)
• 5 cloves
• 2 bay leaves
• 125 ml red wine
• red wine vinegar
• salt, pepper from the mill

Instructions

1. 1. Rinse the goose under cold running water and pat it dry inside and out with kitchen paper.
2. 2. Season the goose generously with salt and pepper.
3. 3. Cut the white bread into small cubes.
4. 4. Chop the dried fruit into small pieces.
5. 5. Mix the bread cubes, dried fruit, almonds, and thyme in a bowl.
6. 6. Stuff the goose with the bread and fruit mixture.
7. 7. Secure the opening of the goose with wooden skewers.
8. 8. Place the goose on a roasting pan.
9. 9. Preheat the oven to 180 to 200 degrees (160 to 180 degrees for fan-assisted ovens).
10. 10. Roast the goose in the oven for a total of about three and a half hours.
11. 11. After about one hour and forty minutes, pour 400 milliliters of poultry stock over the goose.
12. 12. Baste the goose with the pan juices repeatedly during the roasting process.
13. 13. Remove excess fat from the pan by skimming it off.
14. 14. After two hours, pour the remaining poultry stock into the pan.
15. 15. Take the goose out of the oven and place it on a platter.
16. 16. Keep the goose warm in the turned-off oven.
17. 17. Optionally, crisp up the skin of the goose briefly under the preheated grill.
18. 18. Defat the pan juices and pour them into a saucepan.
19. 19. Mix cornstarch with orange juice until smooth.
20. 20. Thicken the sauce with the cornstarch and orange mixture.
21. 21. Season the sauce to taste with salt and pepper.
22. 22. Remove the tough cores from the red cabbage and shred the vegetable finely.
23. 23. Wash the red cabbage and let it drain well.
24. 24. Peel the onion and the ginger.
25. 25. Dice the onion and the ginger finely.
26. 26. Heat oil in a pot or pan.
27. 27. Fry the onion cubes in the hot oil.
28. 28. Sprinkle sugar over the onions and let them caramelize briefly.
29. 29. Add the red cabbage and spices and sauté the vegetables briefly.
30. 30. Deglaze the vegetables with red wine.
31. 31. Cook the red cabbage covered for 45 minutes.
32. 32. Season the red cabbage to taste with vinegar, sugar, salt, and pepper.
33. 33. Remove the whole spices from the red cabbage.
34. 34. Carve the goose into portions.
35. 35. Serve the goose with the stuffing and red cabbage on plates.

Nutrition per serving

• kcal: 1050
• Protein: 65 g · Fett/Fat: 70 g · Carbs: 45 g