Stuffed Roast Goose with Czech

Stuffed Roast Goose with Czech Dumpling


For the stuffing:

  • 3 apples
  • 10 prunes
  • 2 large onions
  • 3 sprig(s) thyme
  • 2 tbsp of walnuts
  • 2 tbsp of butter

 For the roast:

  • 1 goose, giblets removed, ready to cook
  • 1 bunch of greens
  • 2 oranges
  • 2 onions
  • 1 tbsp of butter

 For the gravy:

  • 2 tbsp of lingonberries

For the dumplings:

  • 500g of soft white bread, cut into 2cm cubes
  • 100g of bacon (optional)
  • 2 onions
  • 1/2 a bunch of parsley
  • 4 eggs
  • 400ml of milk
  • 1 can(s) To season: Salt and pepper, nutmeg, runny honey

Preparation Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 3 hrs 30 min / Grade of difficulty: easy / Calories per portion: n/a

Season the goose only inside with salt and pepper, do not yet season the skin. Peel, core and roughly dice the apples. Peel and roughly dice the onions. In a saucepan, fry the onions until golden, then add apples, prunes, thyme and the nuts and stir-fry briefly, finally adding the butter. Season with salt and pepper. Stuff the goose with the mixture. Close the opening with toothpicks and fry the goose in a little oil until slightly golden all around.

Roughly chop the greens, onions and the oranges and stir-fry for a few minutes in butter in a roasting tin, large enough for the goose. Place the goose on top, breast side down and roast in the preheated oven at 160C for 2,5-3 hours. Occasionally baste the goose with the honey. After half of the baking time turn the goose around and roast breast side up.

In the meantime prepare the dumpling. Finely dice the onions (if desired, together with the bacon) and fry in a pan until golden. Finely chop the parsley and add to the onion mixture. Place the bread cubes into a bowl. Season with salt and nutmeg. Add the eggs and the slightly cooled onion mixture. Heat the milk and pour over the mixture. Toss until well combined.

Spread out on the working surface a wet kitchen towel. Divide the dumpling mixture over most of the length of one end of the towel, leaving free approximately 10cm to the end and the sides. Roll up tightly, pressing together carefully from the sides to get a compact dumpling roll. Tie the roll at the ends and in the middle with kitchen yarn. Place into a large saucepan with slightly boiling water and cook for 10 minutes.

When the goose is tender and the skin of the goose golden brown and crispy, take the goose out of the roasting tin and set aside. Strain the gravy into a saucepan, pressing a little onto the orange in the sieve, to get the juices into the gravy. With a small ladle, remove most of the fat. Boil down the sauce a bit. Stir in the lingonberries with a wire whisk.

Take the dumpling out of the kitchen towel and cut into 2cm slices. Carve the goose and season the skin finally with salt and pepper.

Serve the goose with some slices of dumpling and a ladle of gravy. Best accompanied by red cabbage