Sage and Apple Stuffing

Name: Sage and Apple Stuffing
Total time: 1 h
Yield: Stuffing for an 8- to 10-pound goose
Ingredients: 1 tablespoon butter; 1 large onion, chopped; 1 clove garlic, minced; 4 stalks celery, chopped; Liver from the goose; 4 Granny Smith apples, peeled, cored and chopped; 2 cups white bread crumbs; 2 eggs, lightly beaten; 1 tablespoon blanched orange peel; 1/2 cup fresh sage leaves, loosely packed, or 1 tablespoon dried; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 1 hour
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; A Christmas Goose With Fat Removed

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Stuffing for an 8- to 10-pound goose

1tablespoon butter
1large onion, chopped
1clove garlic, minced
4stalks celery, chopped
Liver from the goose
4Granny Smith apples, peeled, cored and chopped
2cups white bread crumbs
2eggs, lightly beaten
1tablespoon blanched orange peel
½cup fresh sage leaves, loosely packed, or 1 tablespoon dried
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
Step 2
Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.