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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)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Nov 23
Updated: 18 Mar 24

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.

Easy
November 2023

Test kitchen approved

6 slices with leftovers
Hands-on time 15 min, plus cooling and chilling. Oven time 45 min

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

Dairy-free recipes

Nutrition: Per slice

Calories: 111kcals
Fat: 7.1g (2.5g saturated)
Protein: 4.5g
Carbohydrates: 6.5g (0.8g sugars)
Fibre: 1.6g
Salt: 0.3g

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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.