🍽️ Goose Stuffed with Apple Sauerkraut

Name: Goose Stuffed with Apple Sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 4.5 kg goose (ready for kitchen; 4–1 goose); salt; pepper; 1 onion; 1 tsp rapeseed oil; 100 g fine turkey ham (-cubes); 800 g sauerkraut; 150 ml white wine or apple juice; 50 g dried apricots (5 dried apricots ); 200 g tart apples (1 tart apple; e.g. Boskoop); 5 sprigs marjoram; 800 g young small potatoes (e.g. Drillinge); 4 carrots; 2 sprigs rosemary

847 kcal · 30 min · 4 servings

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Ingredients

4.5 kg goose (ready for kitchen; 4–1 goose)
salt
pepper
1 onion
1 tsp rapeseed oil
100 g fine turkey ham (-cubes)
800 g sauerkraut
150 ml white wine or apple juice
50 g dried apricots (5 dried apricots )
200 g tart apples (1 tart apple; e.g. Boskoop)
5 sprigs marjoram
800 g young small potatoes (e.g. Drillinge)
4 carrots
2 sprigs rosemary

Instructions

1. Wash the goose thoroughly. Remove visible fat. Pat the bird dry inside and out. Rub it with salt and pepper. Peel the onion. Chop it finely.
2. Heat oil in a pot. Sauté the onion for 2 minutes over medium heat. Add the ham cubes. Fry them for 2 minutes. Wash the sauerkraut. Drain it. Stir it into the pan. Pour in wine or juice. Simmer the mixture over low heat for 5 to 10 minutes.
3. Dice the apricels finely. Peel the apple. Cut it into quarters. Remove the core. Cut the flesh into pieces. Mix the apples and apricots into the sauerkraut. Wash the marjoram. Shake it dry. Pluck the leaves from two stems. Add the leaves to the filling. Stuff the goose with the hot mixture. Close the opening with toothpicks or kitchen twine.
4. Place the goose breast-side down in a roasting pan. Pour boiling water over it.
5. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3). Roast the goose for 3 hours and 20 minutes. Turn the bird after about 1 hour. Pierce the legs several times. This allows the fat to drip out.
6. Wash the potatoes well. Drain them. Peel the carrots. Cut them into strips or quarters lengthwise depending on thickness. Wash the rosemary. Shake it dry. Pluck the needles off.
7. Remove the goose from the oven. Brush it with cold salted water. Arrange the potatoes and carrots around it. Season the vegetables with salt and rosemary. Put the goose back in the oven. Finish roasting for another 40 minutes.
8. Serve the goose with the vegetables on a platter. Garnish with the remaining marjoram.

Nutrition per serving

kcal: 847
Protein: 107 g · Fett/Fat: 32 g · Carbs: 27 g