goose instead of turkey?

Question

where can i find a goose for christmas as i cant stand turkey and would like a change and any ideas on the stuffing, i live in peterborough UK, thanks

Answer 1

Iceland are doing a Boozy Goose for Xmas !! Sounds good to me.

Answer 2

Hi, cooking goose is not as easy as it sounds. Goose flesh can be quite greasey and so when it is roasting, it should be sat on a wire rack, raised up from the bottom of the roasting tray.
You may want to tip the fat off once or twice whilst it cooks and use it to roast the potatoes and parsnips in.
As for stuffing a combination of lemon and thyme would be good.
Don't forget to season the goose using herbs like Rosemary and Thyme and not salt. Just a drizzle of olive oil is all that is needed.
Enjoy!

Answer 3

Im having Goose this year and I just ordered tit from the local butchers. There are only 2 of us so we will be eating it well into the new year!!!

From a butchers or local farm shop expect to pay about £65. After I had ordered and put my deposit down I saw them in Lidls for £11.

Answer 4

Don't live a million miles from you in Lincs. Do a search on www.yell.com for 'butchers', 'Peterborough'. Go for the family butchers, and phone them. I rang the one I have listed below and they will have oven ready geese for Christmas, you need to order in advance, at approximately £2.80/lb.

You don't get as much meat from a goose as you do a turkey, so you may wish to consider cooking another joint to serve with it, dependent on how large your family is. Goose is a cracking Christmas dinner I can assure you.

JULIAN FRISBY 'Butchers'
18, North St, Crowland, Peterborough, Cambridgeshire PE6 0EF
Tel: [phone]

As to the stuffing-

Prune and Chestnut Stuffing

1/2kg/1 lb. prunes, pitted
220g/8 oz. port 1kg/2 lb. fresh chestnuts
2 tablespoons butter
1 medium onion, chopped 2 cloves garlic, chopped
6 stalks celery, chopped
4 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste.

Soak the prunes for one hour in the port. Meanwhile prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for ten minutes.
Remove a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins.

Place the chestnuts in a large bowl. Melt the butter in a large pan and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the chestnuts and prunes with the port they have been soaking in and simmer gently for 30 minutes.
Stir in the parsley, season with salt and pepper, and stuff the mixture into the goose cavity. Sew up the cavity.

or

The flavor of goose is complemented by a variety of stuffings. The two given here are excellent, but you may want to try others including potato, oyster and sage.

Sauerkraut Stuffing:

Ingredients
1 cup chopped onion
1/4 cup fat
2 lbs. sauerkraut, drained
1 cup shredded raw potato
1 teaspoon salt
1/2 tsp. caraway seed
1/4 tsp. pepper
1/2 cup white wine
Sauerkraut Stuffing
Cook onion in fat until tender.

Combine cooked onion with remaining ingredients and mix well.

Makes enough stuffing for an 8 to 10 pound goose.


Apple and Orange Stuffing:

Ingredients
6 cups day-old bread cubes
2 cups diced apples
1 cup diced orange sections
1/2 cup raisins
1/2 cup chopped pecans
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 cup orange juice
1/4 cup melted fat
Apple-Orange Stuffing

Combine all ingredients and toss lightly to mix.
Makes enough stuffing for an 8 to 10 pound goose.

The last link I have given you provides some tips on roasting and preparation of the bird together with a few more stuffing recipes.

Remember to roast your goose on a rack so that the fat can drain off freely.

Have fun and enjoy.

Answer 5

Hi there, you may like to try Fancourts Farm shop in Rhyall. They used to have a shop in Stamford and they do all sorts of sausages, meat and poulty, really good quality meat. My parents have been customers for a bout 20 odd years now! Their address is The Square, Rhyall, Stamford, PE9 4HJ, tel: [phone]. They also may be able to put you in touch with Alan Wyman who is in the Bourne area that sells turkeys and geese for Christmas. Hope this helps, happy cooking!

Answer 6

We have a goose every year, it is delicious.The big supermarkets all stock them, but if you want fresh you will have to order. Waitrose is the best, or you can buy frozen in the freezers now. Takes 3/4 days to defrost.

Answer 7

Speak to local butchers. We were going to try this one year until we realised just how big a goose is! Far too much for two people!

Answer 8

THEY USUALLY SELL THEM IN THE SUPERMARKET,IF NOT TRY A BUTCHER BUT YOU WILL HAVE TOO ORDER IT, I LOVE GOOSE TOO BUT NOBODY ELSE IN THE HOUSE DOSE, AS FOR THE STUFFING, TRY THIS
1 IB SAUSAGE MEAT
1 ONION
2 TEASPOONS MIXED HERBS
6 SLICES BREAD, SALT & BLACK PEPPER
IF YOU HAVE A FOOD PROCESSOR IT IS EASIER TO MAKE,IF NOT CHOP THE ONION VERY FINE, NEXT ADD BREAD AND MAKE INTO CRUMBS, ADD SAUSAGEMEAT AND MIXED HERBS WHIZ FOR A FEW SECONDS TILL MIXTUR FORMS A BALL, IF YOU HAVE NO PROCESSOR, TOAST THE BREAD AND THE BREAK UP IN LITTLE PIECES

Answer 9

For years I dreaded eating Turkey. Then one Christmas one of my family members prepared a fried turkey. You need a large turkey fryer to do this.

The turkey was unbelievable.

Answer 10

Asda or Harrods