Filled goose with red cabbage and patato dumplings

How to prepare this recipe!

• 1. Peel the onion and cut it into small cubes. Cut the apples into thin slices. Cut yesterday’s white bread into large cubes.
• 2. Sauté the onion cubes in a little oil. Add the apples and cook briefly. Transfer the contents of the pan to a bowl and let it cool.
• 3. Add the bread cubes, salt, pepper, marjoram, parsley, and eggs, and mix everything into a smooth stuffing. If the stuffing is too dry, add a little cold milk.
• 4. Preheat the oven to 175–180 °C.
• 5. Pat the goose dry with kitchen paper. Season the inside of the goose with salt. Close the neck opening with toothpicks or sew it shut with cotton twine.
• 6. Fill the goose’s cavity with the stuffing and sew the opening closed with cotton twine.
• 7. Rub the outside of the goose with salt and pepper. Tie the wings and legs so they don’t stick out during roasting. This prevents exposed parts from burning. Prick the skin in several places with a sharp fork or skewer to allow the fat to drain.
• 8. Place the goose breast-side down in a large roasting pan and add 400 ml of water.
• 9. Roast the goose for 60 minutes at 175–180 °C. Baste regularly with the pan juices and prick the skin each time.
• 10. Turn the goose over and add sliced onions, grated carrots, and celery rings around it. Top up with water if needed and roast for another 60 minutes. Open the oven door occasionally and skim off the rendered fat. Save this fat; it can later be used to spread on bread or baguette.
• 11. Check that the goose is fully cooked inside by pricking with a skewer in multiple spots, especially at the joint of the leg. If no red or pink liquid comes out, the goose is fully cooked.
• 12. Mix honey with a little salted water in a cup.
• 13. Remove the stuffed goose from the oven. Pour the pan juices and vegetables into a pot. Place a rack on the lower oven shelf with the roasting pan below, filled with a little water.
• 14. Brush the goose all over with the honey-salt water mixture.
• 15. Place the goose on the rack and roast for 30–50 minutes at around 200 °C until golden brown and crispy. Brush several times during roasting and turn halfway. Keep a close eye on the goose.
• 16. Increase the oven temperature to 225 °C (or higher if desired) and roast each side for another 15–20 minutes for extra crispiness and browning.
• 17. Strain the pan juices or puree the vegetables with a hand blender. Let cool briefly and skim off the fat again.
• 18. Dilute the sauce with a little water, or reduce if there is already enough liquid. Season with dry red wine, salt, and pepper, and thicken lightly with stirred cornstarch if needed.
• 19. Cut around the goose legs and remove them. Then cut the breast in half and carve the rest of the goose into portions. Traditionally, the roasted goose is served with the stuffing, sauce, red cabbage, and potato dumplings.

Tips from Matthijs: Roasting times are guidelines; the exact result depends on the weight and age of the goose. Overcooking can result in dry meat.

When preparing the stuffing, the bread can be omitted. Instead, use 100 grams of pre-cooked and peeled chestnuts (homemade or ready-to-use) and omit the eggs. This stuffing is often used for a Martinsgans.