Festive roast goose with panettone stuffing
- January 2013
- Serves 8
- Takes 20 minutes to make, 3½ hours to cook
Our festive roast goose has a wonderfully rich flavour and the panettone stuffing to go alongside it is a cracker.
- 61.5g (23.9g saturated)
- 23g (7.4g sugars)
Strain off the leftover goose fat, then store in a pot to use for your roast potatoes. It’ll keep for up to 2 weeks.
You can make the gravy stock (step 3) and the base for the stuffing (step 5), then freeze for up to 1 month. Defrost in the fridge and continue, or chill for up to 2 days, then continue.
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