Reader Recipes

Article Tools

Print

E-mail

Comments

RSS

Aunt Minnie’s Irish Roast Goose with Potato Stuffing

This savory dish is perfect for a holiday or formal gathering.

10 medium potatoes

1 goose, about 12 pounds

2 teaspoons salt, divided

½ teaspoon pepper, divided

1 tablespoon butter

1 cup chopped onions

½ cup chopped celery

4 slices bread, cubed

½ pound ground salt pork

2 eggs, beaten

1 teaspoon poultry seasoning

Cook potatoes; cool and dice. Reserve potato water. Set both aside.

Clean and dry goose. Rub cavity and outside with 1 teaspoon salt and ¼ teaspoon pepper, which have been combined. Baste goose with potato water.

In a skillet, melt butter and partially cook onion and celery (do not brown). Add potatoes, bread, salt pork, eggs, poultry seasoning, and remaining salt and pepper.

Stuff goose with potato stuffing and sew up cavity opening.

Roast goose at 375°F. for about 3 hours, or until cooked through, basting occasionally with potato water. Yields 8 to 10 servings.

Jane Rossen

Binghamton, N.Y.

Editors’ note: For safety reasons, the USDA advises cooking stuffing separately. However, if you plan to stuff your bird, the USDA recommends using a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F.

Perfect Potluck Potato Casserole

This makes a distinctive side dish that’s great for any occasion.

6 cups water

1½ sticks butter

1 teaspoon onion salt

2 teaspoons garlic salt

½ teaspoon pepper

1 teaspoon parsley

2 cups milk

2 packages (8 oz. each) cream cheese

1 container (16 oz.) sour cream

1 box (16 oz.) instant potatoes

RSS | Comments | E-mail | Print