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Italian stuffing recipe

An old Italian recipe for a stuffing for a boned goose. Or it can also be used for a separate stuffing.


  • Bone a good sized goose 5kg
  • mince 6oz of raw veal
  • mince 6oz of lean raw ham (eg. a gammon steak)
  • 3oz of butter
  • 4oz of bread crumbs soaked in goose stock and strained.
  • 3oz of cooking cheese.
  • pinch of salt
  • teaspoon of mixed spice, and mace.
  • 4 large mushrooms scalded or pan fried and chopped.
  • 4oz of stone ground flour.
  • grated peel of one lemon


Mix the above together with 3 well beaten egg yolks and half a tumbler of white wine, place onto the boned out goose and then make up into a parcel and sew up. Pull into shape and place into a deep pan with a bunch of sweet herbs, bay, rosemary, thyme, salt to taste and pour over another tumbler of white wine and cover with some warm water.Simmer for 2 hours, then drain to crisp the skin, place in a hot oven for 10 minutes.This can be served hot or cold, if served hot, gooseberry sauce adds flavour. If served cold garnish with parsley.

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