Roast Goose And Chestnut Stuffing Recipe

Goose was the traditional christmas roast long before turkey. It is a lovely bird to eat, but has less meat than a turkey and can sometimes be a little dry. This roast goose and chestnut stuffing recipe makes the most of the flavor and texture of the bird by using a boned goose and cooking in a water bath before roasting the meat so that it remains juicy and moist. Boning a goose is easy when you know how but is time-consuming. Ask your butcher to bone it or follow these instructions. The recipe can be made even more festive by adding black truffle, foie gras, or both.