Goose liver and sausagemeat stuffing

Name: Goose liver and sausagemeat stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 slices with leftovers
Cuisine: British recipes
Ingredients: Peelings from 400g carrots (about 3), 400g parsnips (about 3) and about 1.3kg potatoes (use the peelings from our https://www.deliciousmagazine.co.uk/how-to-make-a-zero-waste-christmas-dinnerzero-waste Christmas dinner); 2 tsp goose fat (from preparing the https://www.deliciousmagazine.co.uk/recipes/goose-gravygoose gravy, if making our https://www.deliciousmagazine.co.uk/how-to-make-a-zero-waste-christmas-dinnerzero-waste Christmas dinner); 1 tsp caraway seeds; 50g shallots, finely chopped; 20g pickled walnuts, chopped; 3 garlic cloves, chopped; Finely grated zest ½ orange (use the other half in our https://www.deliciousmagazine.co.uk/recipes/orange-and-honey-roast-carrots-and-parsnipsorange and honey-roasted carrots and parsnips); 150g bread, whizzed into breadcrumbs; 1 goose liver, finely chopped (from the https://www.deliciousmagazine.co.uk/recipes/christmas-roast-goose/roast goose, if making our https://www.deliciousmagazine.co.uk/how-to-make-a-zero-waste-christmas-dinnerzero-waste Christmas dinner); 400g outdoor-bred pork sausagemeat; Specialist kit; 900g loaf tin (or similar size baking dish)

Portion size: 6 slices with leftovers
Hands-on time 15 min, plus cooling and chilling. Oven time 45 min
Difficulty: easy

Dairy-free

Emily Gussin

Food producer and sustainability lead, delicious.

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This rich sausagemeat stuffing for roast goose is bolstered with the goose’s liver and given zing with pickled walnuts.

Stuffing is a great vehicle for peelings otherwise destined for the bin. If you’re making this stuffing as part of our zero-waste Christmas dinner, use the peelings from the carrots and parsnips, plus the whizzed peelings from the roast potatoes.

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Ingredients

Peelings from 400g carrots (about 3), 400g parsnips (about 3) and about 1.3kg potatoes (use the peelings from our zero-waste Christmas dinner)
2 tsp goose fat (from preparing the goose gravy, if making our zero-waste Christmas dinner)
1 tsp caraway seeds
50g shallots, finely chopped
20g pickled walnuts, chopped
3 garlic cloves, chopped
Finely grated zest ½ orange (use the other half in our orange and honey-roasted carrots and parsnips)
150g bread, whizzed into breadcrumbs
1 goose liver, finely chopped (from the roast goose, if making our zero-waste Christmas dinner)
400g outdoor-bred pork sausagemeat

Specialist kit

900g loaf tin (or similar size baking dish)

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Method

Pulse all the peelings in a food processor until finely chopped. Heat the goose fat in a frying pan over a medium heat, then add the caraway seeds and shallots. Cook for a few minutes until the shallots have softened, then add the whizzed peelings. Cook for 5 minutes until everything has softened. Add the pickled walnuts and garlic, cook for another minute, then tip into a bowl and leave to cool.
Add the zest, breadcrumbs, liver and sausagemeat, season with a pinch of salt and pepper and use your hands to mix everything evenly. Pack into the tin/dish, then cover and chill for at least 2 hours (or overnight).
Heat the oven to 200°C fan/gas 7. Roast for 45 minutes. Keep warm until ready to serve. Turn out and slice at the table.
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