Stuffed Goose

Stuffed goose is classically filled with apples and onions. Traditionally served as an accompaniment to red cabbage or Brussels sprouts and potato dumplings or boiled potatoes. The best way to Boskoop suitable for filling, as this apple variety is particularly fragrant and frying is particularly crumbly. If you want to serve the apples after frying as a supplement, you should use them in the piece. If the apples before filling small cuts, they take the fat of the goose better. Then I would not, however, they serve as a supplement because they are full of fat suck.


A kitchen-ready goose under running water, rinse inside and out and dry with kitchen paper. The visible fat on the outcome of the abdominal cavity to remove and set aside. You can use this instead of goose fat for frying fat from red cabbage on. Season the goose inside and out with salt. A stalk of mugwort in the abdominal cavity of the goose lay. 2 1 / 2 apples into quarters and place in a bowl. Shell and core housing need not be removed because they provide a stronger aroma. 1 / 2 apple for the cabbage aside. Peel 1 1 / 2 onions into quarters and mix with the apples. 1 / 2 onion for the red cabbage aside.

The apples and onions, season lightly with salt and a little sage stuffing and insert it into the abdominal cavity of the goose. Stuffed goose with kitchen string or slip him sew the opening of the abdominal cavity with toothpicks and kitchen string to tie on cross so, how to tie my shoe one. The wings of the goose back to back and rotate the trunk to tie. Thus, the wing tips do not burn as quickly. A deep fat frying pan about 1 inch high fill with hot water and add salt. The stuffed goose to lay back in the water. Soup vegetable brush, cut into chunks and place in the roasting pan. Stuffed goose on the lower rail in a preheated oven at 200 ° and roast push first for 30 minutes on the back.

Here, the stuffed goose now and then pierce easily with a fork under the wings and legs, so the run can goose fat. Bring a kettle 1 / 2 liters of water to boil. Once the drippings in the roasting pan starts to brown, 1 / 4 liter pour in boiling water. The stuffed goose now and then baste with the drippings. After the first 30 minutes, the stuffed goose on her stomach turn and cook about 60 minutes, until the back is nicely browned. This baste the goose often filled with the drippings and gradually add the remaining hot water.

Meanwhile, cook the red cabbage. For the red cabbage into quarters and remove the thick central stalk. Cut cabbage into thin strips. To set aside half the onion and apple cubes. Set aside omit the goose fat in a saucepan. Stir-fry onions and red cabbage lightly. Add diced apple and blackcurrant juice pour. The cabbage with salt and pepper. Cover and cook a cabbage about 30 minutes on the good medium heat. Remove the lid and gradually add the vegetable broth. The cabbage simmer another 20 minutes without a lid on a low temperature. Here the cabbage stir now and then.

The goose back again on the turn and fry again for about 30 minutes. Stir in a small bowl of cold salted water. Brush the stuffed goose with salt water and cook another 20 minutes. The cold salt water gets the goose stuffed with a crisp crust. The grease pan with potholders carefully from the oven and place on a coaster. Carefully place the stuffed goose on a chopping board and remove the strings. Sometimes the skin of the goose tears during frying on the top of the filling. Then you can cover the cracks with fresh thyme, like to see in the picture above. Set the roast in the roasting pan with a little hot water off, and removed with a spoon or brush.

The drippings through a sieve into a small saucepan and pour into a saucepan. Skim the fat from the surface or pour the sauce better in a special pot for cutting fat. The defatted sauce as needed to extend water and boil again. Cornstarch with a little cold water until smooth and bind the sauce. The sauce to taste can be additionally seasoned with a little dried mugwort. Stuffed goose with red cabbage and arrange on a plate and serve hot as possible. Range at will potato dumplings, boiled potatoes or potato to it.


¤ 2.5 kg Goose
¤ Salt
¤ Mugwort
¤ 3 Apple
¤ 2 Onions
¤ 150 g Vegetable Soup
¤ 1 / 2 L Water
¤ Pepper, salt
¤ 2 tsp Cornstarch
¤ 2 Sprigs of thyme
¤ 900 g Red cabbage
¤ 10 g Goose fat
¤ 1 / 4 L Currant juice, black
¤ 1 / 4 L Vegetable stock

6 servings – 672 calories per serving,30 mins Prep – 120 min Total