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Gefüllte Weihnachtsgans (Christmas Goose)
Gefüllte Weihnachtsgans (Christmas Goose) is a traditional German recipe for a classic dish of roast goose with an apple and chestnut stuffing flavoured with mugwort that's traditionally served at Christmas. The full recipe is presented here and I hope you enjoy this classic German version of: Christmas Goose (Gefüllte Weihnachtsgans).
prep time
20 minutes
cook time
235 minutes
Total Time:
255 minutes
Serves:
6
Rating: 
Tags : Fowl RecipesGermany Recipes
This is a traditional German method of preparing goose for
Christmas. The stuffing is flavoured with the bitter herb mugwort (
beifuß in German).
Ingredients:
440g tinned chestnuts, drained
3 tbsp sugar
125ml
vegetable stock
1 tsp butter
50g raisins
750g tart apples, peeled, cored and finely chopped
1 tbsp
dried mugwort, crumbled
salt and freshly-ground black pepper, to taste
1 prepared goose (about 5kg)
250g semi-dried, pitted, prunes, chopped
175ml red wine
1
cinnamon stick
3
cloves
200g
pickled pumpkin
180g cranberries
Method:
For the Stuffing: Caramelize 1 tbsp sugar in a pan then add the butter and stir to combine. Deglaze the pan with the vegetable stock then add the raisins and chestnuts. Bring to a boil and cook for about 6 minutes. Add the apples then mix in the mugwort. Season to taste, bring to a simmer and continue cooking until almost dry then take off the heat.
Remove the giblets and as much fat as you can from the body cavity of the goose. Wash then dry with kitchen paper and season the body cavity of the bird. Add the stuffing and sew the body cavity closed. Place, breast downmost, on a trivet in a roasting pan. Add 125ml water then transfer to an oven pre-heated to 190°C and roast for about 3 hours. After about 30 minutes cooking turn the goose over onto its back.
In the meantime, prepare the sauce. Combine the prunes, red wine, cinnamon and cloves in a pan. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes. Drain the pumpkin then add to the prune mix along with the cranberries. Stir in the remaining sugar then continue cooking the sauce for about 20 minutes, or until the cranberries burst and soften. Take off the heat and remove the cinnamon stick and cloves.
About 15 minutes before the goose is ready brush with a little salt water then increase the oven temperature to 225°C and return the goose to the oven for a further 15 minutes (this helps crisp the skin).
Remove the goose from the oven and re-heat the sauce. Take the stuffing from the goose and spread on a warm serving plate. Arrange the goose on top (if desired you can make a gravy from the pan juices). Serve the goose with the fruit sauce and gravy. If desired you can garnish the goose with herbs.
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