Roast goose with Port wine gravy from Christmas 101: Celebrate the Holiday Season from Christmas to New Year's (Holidays 101 series): 100 Festive Recipes with Menus and Timetables for Stress-Free Holiday Entertaining (page 58) by Rick Rodgers

  • celery
  • whole goose
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  • EYB Comments

    Refrigerate goose for 1 to 2 days before roasting. Can substitute butter for goose fat, ruby Port wine for tawny Port wine, turkey livers for goose livers, and chicken broth for goose stock.

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

Accompaniments: Red cabbage with apples and bacon; Giant potato and leek rösti

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.

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  • Eat Your Books

    Refrigerate goose for 1 to 2 days before roasting. Can substitute butter for goose fat, ruby Port wine for tawny Port wine, turkey livers for goose livers, and chicken broth for goose stock.

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