Stuffed goose with chestnuts

Ingredients for Stuffed goose with chestnuts

Instructions for Stuffed goose with chestnuts

To prepare the Stuffed goose with chestnuts recipe, please follow these instructions:

Cut a cross in the top of the chestnuts, style them in a hot oven to the shell bursts, remove shells and Brown membranes, and boil them until they are tender-20-30 min. Chop them fine.

The chopped onion, bladsellerien and it crumbled white bread fried in butter, salt and spices are added and stir well. The chestnuts in and it all FRY for a few minutes.

Fill the goose with this mixture, after having first sprinkled the inside and outside with salt and pepper. Sew the goose with a darning-cotton yarn, and swipe it with melted butter, and place it in a stegefad. Cover it with several layers of cheese cloth soaked in melted butter or butter-greased aluminum foil. Roast goose in a preheated oven at 160 degrees C.

The wet-out coat of butter cheese cloth or aluminum foliet provides still control dripping. The goose should roast about 4 hours. Remove the towel or aluminum the last ½ hour of frying time.

Server the goose with a Cranberry Compote.