An interesting alternative for your Christmas table!
1/2 cup(s) brandy
salt and pepper
pinch of nutmeg
3 tablespoon(s) grated parmesan or gruyere cheese
150 g almond crumbs, peeled and roasted
1 tablespoon(s) lemon juice
600 g chestnuts, half boiled, peeled and cut
300 g plums, cleaned and pitless
1 1/2 tablespoon(s) dill, finely chopped
2 tablespoon(s) Carolina rice
100 g chopped bird livers
6 green onions, chopped
3/4 cup(s) olive oil
1/2 teaspoon(s) powdered clove
1 goose
2 onions, chopped
Let the goose defrost. If the goose is fresh, pluck and singe the feathers and remove the innards except for the liver. Wash well and season with salt and pepper both outside and inside.
Brown the onions and the green onions in a pot, over medium fire, add the olive oil (except for 3 tablespoons which you will use later) and sauté. Once browned, add the liver and sauté as well. Remove from fire, add the remaining ingredients except for the brandy and the lemon juice. Season with salt and pepper, stir and fill the goose with this mixture.
Sew the goose, coat with the rest of the olive oil and place in a covered flame-resistant baking dish. Cook for 1 1/2 hour at 220C. Just before removing it from the oven, uncover and pour the brandy and lemon juice over the bird and allow it to brown slightly.
NOTES: Goose is a "tough" bird so you may need to excess the baking time.
