Roast goose with chestnut, apple, and fig stuffing from The L.L. Bean Book of New New England Cookery (page 182) by Judith Jones and Evan Jones

  • Madeira wine
  • whole goose
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    You may use the Braised chestnuts recipe on p. 171.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Braised chestnuts recipe on p. 171.

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