Roast goose with crab apple jelly glaze, stuffing and gravy

For the roasted goose

If possible, start to prepare this at least 2 days beforehand, so that you have time to produce the goose fat and stock for the accompaniments.

For the onion, apple and pecan stuffing

Stuffing is such a delicious part of the meal. Omit the goose heart and liver for a meat-free version.

• 75g butter, softened
• 175g fresh breadcrumbs (white, sourdough or wholemeal)
• 1 large onion, peeled and grated on large side of grater
• 1 large Bramley apple, grated on large side of grater
• 50g pecans, walnuts or hazelnuts, roughly chopped
• 25g dried cranberries, sour cherries or raisins
• 1tsp chopped sage, rosemary or thyme
• 1 orange, zest finely grated
• 1 egg, lightly whisked
• Chopped goose heart and liver (see roasted goose recipe above)

Method

1. Prepare a 20cm-square ovenproof dish by smearing about 55g of the softened butter over the base and sides. Set aside the remaining butter.
2. Mix the other stuffing ingredients together in a large bowl, adding the egg last with the reserved chopped goose liver. Season to taste with salt and pepper and press the mixture gently, but firmly, into the dish. Dot the remaining butter over the top and leave to one side. This may be prepared up to 2 days in advance and stored in the fridge.
3. Place the stuffing in the oven (when the potatoes go back in) and bake for up to 20 minutes, until it is crisp on the outside and a little moist inside.
4. Serve the stuffing in the oven dish, to be scooped at the table. Alternatively, remove it from the dish using a palette knife and cut into 6–8 squares, to be served alongside the carved meat.

For the gravy

• 1tbsp plain flour
• 1tbsp crab apple or redcurrant jelly
• Splash of port or orange juice (optional)

Method

1. Place the pan with the dark meat juices (reserved from the roasted goose) over a medium heat and sprinkle with the flour. Using a wire whisk, scrape the flour into the juices, then pour in 500ml of the stock (see Step 5 of the roasted goose recipe), whisking constantly as it comes to a simmer.
2. Add the jelly, season to taste and cook for 5-6 minutes, or until the gravy reaches your desired consistency. Taste for seasoning, adding a little port or orange juice if you wish. Strain into a clean pot, cover and set aside.
3. Just before serving, skim off any fat from the surface, then reheat the gravy to a rolling boil.