Christmas Goose Stuffed Old Viennese Style

For the Christmas goose, first prepare the stuffing. To do this, cut the shallot into very fine cubes and fry briefly in some hot goose fat or butter. Add the parsley and stir briefly. Remove from heat and let cool.

Cut the chestnuts crosswise on the bulbous side with a sharp knife and boil in water until soft. Strain, let cool briefly and peel. Cut into small cubes.

Now cut the rolls into small cubes, mix with the shallot cubes, stir in whipped cream and eggs and yolks. Season the mixture with salt and pepper and let it stand for a short time.

If the filling is not compact enough, add some breadcrumbs, if it is firm, add some milk.

Preheat the oven to 220 °C.

Remove the last wing tips, the neck and very large fat pads inside the Christmas goose.

Season the ready-to-cook goose inside and out with salt and pepper, and rub the outside with ground mugwort.

Stuff the goose with the mixture and sew the opening with kitchen twine.

If the goose is quite fat, “poke” the breast with a fork several times so that the fat can escape during roasting.

Fill a large roasting pan about a finger high with hot water, place goose breast side down and roast for a good quarter of an hour.

Then gradually reduce the heat to 160 °C and roast the goose, basting it regularly with its own juices, according to the size and desired degree of cooking.

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