The tradition of having goose at Christmas has become rare in the Netherlands. The fact that the Netherlands has been a seafaring nation for centuries has made (Christmas) menus more susceptible to other (food) cultures and change.

Stuffed goose with apples and cranberries

With this traditional recipe for fried goose stuffed with apples and cranberries, you serve a delicious Christmas classic

Ingredients (6 to 8 persons) 1 goose (clean, approximately 4kg), 2 sprigs of parsley, 1 sprig of sage, 3 apples, 120g of cranberries, salt, pepper from the mill, 1 bunch of bay leaves, toothpicks. Side dish suggestion: fried potatoes with bacon and onion, Brussels sprouts and (don’t forget) cranberry sauce.

Preparation
Preheat the oven at 160°C. Rinse the goose with cold water and pat it dry. Cut the herbs coarsely, wash the apples, remove the core and cut the apples into wedges. Rinse the cranberries, drain them and mix them with the apple sledges and herbs. Rub the inside of the goose with salt and pepper and stuff it with the mix of fruits and herbs. Close the opening with toothpicks.

Puncture the skin at the sides and at the bottom of the legs, so that the fat can escape. Rub the outside with salt and pepper and put the goose with the breast down into a roasting tin. Add some water. Slide the bunch of bay leaves on top, under the toothpicks. Braise the goose for 30 minutes in a preheated oven and pour some frying juice over it from time to time. Remove the goose from the roasting tin and pour the frying juice into a pan. Scoop the fat from the surface. Put the goose with the breast up onto a grid in a roasting tin and braise it once more for 2 to 2.5 hours in the oven.

Sprinkle regularly with some frying juice and add some water if necessary. Scoop off most of the frying juice, put it into a pan, season to taste and add a dash of cognac and/or cream for the sauce. Ten minutes before the end of the cooking time, set the oven to grill mode and fry the goose under the grill until it is brown and crispy. Remove the toothpicks and take out the stuffing. Put the goose onto a beautiful dish, carve it up and serve it immediately.