Michaelmas Goose

Michaelmas Goose, a succulent Irish dish, has a traditional potato stuffing which reduces the greasiness of the bird.

Serve with crisp buttery cabbage.


1 x

8 to

9 lb. goose, oven-ready

1 lemon, quartered

1 teaspoon salt

2 teaspoon black pepper


6 large potatoes, cooked and mashed

1 medium-sized onion, chopped

4 slices streaky bacon, finely diced

1 teaspoon salt

½ teaspoon black pepper

12 oz. pork sausage meat

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage


4 medium-sized onions, chopped

5 fl. oz. water

5 fl. oz. milk

1-inch thick slice of turnip

2 oz. butter

2 teaspoons grated nutmeg

½ teaspoon salt

1/4 teaspoon black pepper

2 fl. oz. single cream


2 large cooking apples, peeled, cored and chopped

4 fl. oz. water

1 oz. butter

2 tablespoons sugar

1 teaspoon lemon juice

½ teaspoon salt

Preheat the oven to very hot 450 F (Gas Mark 8, 230X).

Prick the goose all over with a fork. Rub the skin of the goose with three of the lemon quarters. Squeeze the juice of the remaining lemon quarter into the cavity of the goose. Rub the salt and pepper over the skin of the goose and set aside.

In a large mixing bowl, combine all the ingredients for the stuffing and mix them well with a wooden spoon until they are thoroughly combined.

Spoon the stuffing into the goose, packing it in firmly. Using a large trussing needle and strong thread, sew up the opening, or close the opening with a skewer. Place the goose, on its breast, on a rack in a large roasting tin. Place the tin in the oven and roast the goose for 30 minutes.

Reduce the oven temperature to moderate 350 ‘F (Gas Mark 4, 180°C) and continue roasting the goose for 3 hours and 20 minutes, frequently removing the fat from the roasting tin. To test if the goose is cooked, pierce the thigh with the point of a sharp knife. If the juices that run out are clear, the goose is cooked.

Meanwhile prepare the onion and apple sauces. To make the onion sauce, place the onions, water, milk and slice of turnip in a medium-sized saucepan. Set the pan over high heat and bring the mixture to the boil. Reduce the heat to low and simmer the onions for 20 minutes or until they are soft and beginning to pulp.

Remove the pan from the heat.

Add the butter, nutmeg, salt and pepper and mash the mixture, using the back of a wooden spoon, until it is smooth. Stir in the cream. Spoon the sauce into a warmed sauceboat. Set aside and keep hot.

To make the apple sauce, place the apples and the water in a medium-sized saucepan. Set the pan over moderate heat and cook the mixture until the apples are soft and pulpy. Remove the pan from the heat. Strain the apple mixture into a medium-sized mixing bowl, using the back of a wooden spoon to rub the apples through the strainer. Stir in the butter, sugar, lemon juice and salt. Spoon the apple sauce into a small warmed sauce-boat.

Set aside and keep hot.

Remove the goose from the oven. Using two large forks transfer it to a carving board. Carve the goose at the table and serve it with the onion and apple sauces.

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