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Ingredients
1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
4 stalks celery, chopped
Liver from the goose
4 Granny Smith apples, peeled, cored and chopped
2 cups white bread crumbs
2 eggs, lightly beaten
1 tablespoon blanched orange peel
½ cup fresh sage leaves, loosely packed, or 1 tablespoon dried
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
39 grams carbs; 44 milligrams cholesterol; 224 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 8 grams fiber; 407 milligrams sodium; 7 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
- Step 2
Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.
Private Notes
Comments
I don't like to stuff a bird, but rather keep it separate in a casserole. Any adjustments or suggestions for that?