Great-Grandpa Bartholomew’s Smoked Goose With Chestnut And Fig Stuffing

Name: Great-Grandpa Bartholomew’s Smoked Goose with Chestnut and Fig Stuffing (Standard)
Prep time: 2 h 24 min
Cook time: 3 h 36 min
Total time: 6 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Whole Goose; 2 tbsp Kosher Salt; 1 tsp Black Pepper-ground; 1 gallon Water; 1 cup Kosher Salt; 1/2 cup Brown Sugar; 4 Bay Leaves; 1 tbsp Black Peppercorns; 1 cup Chestnuts-roasted and peeled; 1 cup Dried Figs-chopped; 1/2 cup Onion-diced; 1/4 cup Butter; 2 cups Bread-cubed; 1/2 cup Chicken Broth; 1 tsp Sage-dried; 1/2 tsp Thyme-dried

⏱6h

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and flavorful smoked goose, stuffed with a classic chestnut and fig mixture. This version uses readily available ingredients and straightforward techniques.

1 Whole Goose

2 tbsp Kosher Salt

1 tsp Black Pepper-ground

1 gallon Water

1 cup Kosher Salt

See all 16 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and flavorful smoked goose, stuffed with a classic chestnut and fig mixture. This version uses readily available ingredients and straightforward techniques.

#Smoked #Goose #Stuffing #Holiday

Instructions

Brine the Goose: Combine all Brine ingredients in a large pot and bring to a boil. Cool completely. Submerge the Goose in the brine and refrigerate for 12-24 hours.
Prepare the Stuffing: Melt Butter in a skillet and sauté Onion until softened. Add Chestnuts, Figs, Sage, and Thyme. Cook for 5 minutes. Combine with Bread and Chicken Broth. Mix well.
Stuff the Goose: Remove the Goose from the brine and pat dry. Loosely stuff the cavity with the Stuffing.
Smoke the Goose: Season the Goose with Kosher Salt and Black Pepper. Smoke at 225°F (107°C) for 6-8 hours, or until the internal temperature reaches 165°F (74°C).

Ingredients

Goose
1 1 Whole Goose
2 tbsp 30 mL Kosher Salt
1 tsp 5 mL Black Pepper-ground
Brine
1 gallon 3.8 L Water
1 cup 240 mL Kosher Salt
1/2 cup 120 mL Brown Sugar
4 4 Bay Leaves
1 tbsp 15 mL Black Peppercorns
Stuffing
1 cup 120 g Chestnuts-roasted and peeled
1 cup 150 g Dried Figs-chopped
1/2 cup 60 g Onion-diced
1/4 cup 30 g Butter
2 cups 240 g Bread-cubed
1/2 cup 120 mL Chicken Broth
1 tsp 5 mL Sage-dried
1/2 tsp 2.5 mL Thyme-dried

Equipment

Large Pot
Smoker
Skillet
Meat Thermometer

Instructions

Brine the Goose: Combine all Brine ingredients in a large pot and bring to a boil. Cool completely. Submerge the Goose in the brine and refrigerate for 12-24 hours.
Prepare the Stuffing: Melt Butter in a skillet and sauté Onion until softened. Add Chestnuts, Figs, Sage, and Thyme. Cook for 5 minutes. Combine with Bread and Chicken Broth. Mix well.
Stuff the Goose: Remove the Goose from the brine and pat dry. Loosely stuff the cavity with the Stuffing.
Smoke the Goose: Season the Goose with Kosher Salt and Black Pepper. Smoke at 225°F (107°C) for 6-8 hours, or until the internal temperature reaches 165°F (74°C).

Nutrition per serving

Calories 650