Christmas Roast Goose with Dumplings and Brussels Sprouts

Name: Christmas Roast Goose with Dumplings and Brussels Sprouts
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 4 h 50 min
Yield: 8
Cuisine: German
Ingredients: 1 pre-cooked goose (about 4.5 kg); Salt; black pepper (freshly ground); 3 Boskop apples; 50 g almond slivers; 6 stems of sweetbriar (sweetbrier); 1 kg starchy potatoes; 2 Eggs; Salt; a pinch of nutmeg; 100 g flour (add more if needed); 50 g semolina; 800 g Brussels sprouts; 4 tbsp butter; Salt; black pepper (freshly ground); freshly grated nutmeg

Prep: 20min

| Servings: 8 | Cook: 3h 30min

A festive roast goose with dumplings and Brussels sprouts, featuring fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!

Ingredients

1 pre-cooked goose (about 4.5 kg)
Salt
black pepper (freshly ground)
3 Boskop apples
50 g almond slivers
6 stems of sweetbriar (sweetbrier)
1 kg starchy potatoes
2 Eggs
Salt
a pinch of nutmeg
100 g flour (add more if needed)
50 g semolina
800 g Brussels sprouts
4 tbsp butter
Salt
black pepper (freshly ground)
freshly grated nutmeg

Instructions

1.
Preheat the oven to 180°C (350°F).
2.
Wash and dry the goose, then rub it inside and out with salt and pepper. Peel, core, halve, and cut the apples into wedges; toast almond slivers in a dry pan until golden brown.
3.
Place sweetbrier, apple wedges, and toasted almonds in the goose cavity, securing the opening with toothpicks. Put the goose breast-side down in a large roasting pan. Pour 300 ml hot water over it and roast for 1 hour.
4.
Turn the goose onto its back, pour another 100 ml water, and prick the skin all over with a skewer. Roast for an additional 2–2.5 hours, basting frequently with pan juices.
5.
About 20 minutes before the end of cooking, brush the goose repeatedly with cold salted water and roast until crisp.
6.
For the dumplings, boil potatoes in their skins in salted water for about 25 minutes. Drain, let steam off slightly, then peel and press through a potato ricer while hot. Add eggs, salt, nutmeg, flour, and semolina; knead into a loose, easy‑to‑shape dough, adding more flour if necessary. Shape portions into dumplings with floured hands. Boil the dumplings in salted water on low heat for about 20 minutes until cooked.
7.
For the Brussels sprouts, trim and wash the crowns, cut the stems crosswise, and boil in salted water for about 12 minutes. Shock in ice water and drain.
8.
Melt butter in a pan, toss the Brussels sprouts, and season with salt, pepper, and nutmeg.
9.
Plate the goose with dumplings and Brussels sprouts. Reduce the pan juices to a sauce, taste, and serve separately.