Roasted a goose for Christmas Eve using a century old recipe for chestnut stuffing. No bread involved. Roast 3 pounds of chestnuts; separate the nut meats; crush; place in large skillet with a bit of goat butter; salt and pepper to taste; add a dash of Worcestershire sauce and a bit of water; cook briefly; stuff goose; roast goose for 4 hours, basting every half hour with its own juices; serve. The goose matched well with the brussels sprouts, the green papaya salad, the mint peas (courtesy of April Elliott Kent), the persimmon sorbet, and the English Christmas pudding with rum sauce. There were bosc pears, Brazil nuts, deviled eggs, all enjoyed with my parents and good friends. Merry Christmas to all.
Posted on: Thu, 25 Dec 2014 06:07:08 +0000
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