Kujawy i Pomorze
LOOSENED GOOSE STUFFED WITH TURKEY MEAT
Cut out bones from a goose. Separate all body parts from a corpus except thighs (do not intersect into skin and meat). Mince liver and turkey. Add to it shredded parsley, eggs, semolina, salt and pepper. Stuff the goose with forcemeat (do not worry about quantity of forcemeat because groats will fill out and fill the goose). Staple the goose with a strong string threaded on a needle. You can also lace up the goose to give it a shape for roasting. Put the goose on a roaster and wrap it with apples. Roast the goose for 2 hours in 170°C.
Ingredients:
• 1 goose
• 1 kg of turkey meat
• 250 g of goose’s liver
• 2 bunches of parsley
• 2 eggs
• 220 g of semolina
• salt, pepper
• goose’s lard to forcemeat
• 1 goose
• 1 kg of turkey meat
• 250 g of goose’s liver
• 2 bunches of parsley
• 2 eggs
• 220 g of semolina
• salt, pepper
• goose’s lard to forcemeat
The recipe is from:
Fundacja Hodowców Polskiej Białej Gęsi
Wróble 37
88-153 Kruszwica
Polska
[email protected]
