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

Name: Great-Grandpa Bartholomew’s Smoked Goose with Chestnut and Fig Stuffing (Upgraded)
Total time: 7 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Whole Goose; 2 tbsp Kosher Salt; 1 tsp Black Pepper-freshly ground; 1 gallon Water; 1 cup Kosher Salt; 1/2 cup Maple Syrup; 4 Bay Leaves; 1 tbsp Black Peppercorns; 1/4 cup Apple Cider Vinegar; 1 1/2 cups Chestnuts-roasted and peeled; 1 cup Dried Figs-chopped; 1/2 cup Onion-diced; 1/4 cup Butter-unsalted; 2 cups Sourdough Bread-cubed; 3/4 cup Chicken Stock; 1 tbsp Sage-freshly chopped; 1 tsp Thyme-freshly chopped; 1/4 cup Walnuts-toasted and chopped

⏱7h

👥6

🔥700 cal

Medium

🍽️Holiday

A refined version of the classic smoked goose, featuring a more complex brine and a richer stuffing. Uses higher quality ingredients and a more precise smoking process.

1 Whole Goose

2 tbsp Kosher Salt

1 tsp Black Pepper-freshly ground

1 gallon Water

1 cup Kosher Salt

See all 18 ingredients ↓

(0 reviews)

⏱7h

👥6

🔥700 cal

Medium

🍽️Holiday

A refined version of the classic smoked goose, featuring a more complex brine and a richer stuffing. Uses higher quality ingredients and a more precise smoking process.

#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 24-36 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, Walnuts and Chicken Stock. 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). Use fruit wood for smoking (apple or cherry).

Ingredients

1 1 Whole Goose
2 tbsp 30 mL Kosher Salt
1 tsp 5 mL Black Pepper-freshly ground
1 gallon 3.8 L Water
1 cup 240 mL Kosher Salt
1/2 cup 120 mL Maple Syrup
4 4 Bay Leaves
1 tbsp 15 mL Black Peppercorns
1/4 cup 60 mL Apple Cider Vinegar
1 1/2 cups 180 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-unsalted
2 cups 240 g Sourdough Bread-cubed
3/4 cup 180 mL Chicken Stock
1 tbsp 15 mL Sage-freshly chopped
1 tsp 5 mL Thyme-freshly chopped
1/4 cup 30 g Walnuts-toasted and chopped

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 24-36 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, Walnuts and Chicken Stock. 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). Use fruit wood for smoking (apple or cherry).

Nutrition per serving

Calories 700