(for a 4.5kg goose)
*200g fresh breadcrumbs
*40g sage, chopped
*30g parsley, chopped with stalks
*2 garlic cloves, finely chopped
*6 pickled walnuts, roughly
*1 celery stick chopped (optional)
*Zest and juice of 1 orange
*2 Bramley apples, peeled, cored
*500g good black pudding, skinned and coarsely chopped
*The goose liver, sautéed or poached and chopped
*Salt and black pepper
*1 egg, beaten
1. Chop the onions and melt the butter in a pan. Add the onions and sweat them for 10 minutes over a low heat until soft. Set aside to cool.
2. In a large mixing bowl, combine the breadcrumbs, herbs, garlic, walnuts (if using), orange zest and juice, chopped apples and cooled onions.
3. Carefully fold in the black pudding and chopped goose liver and season well. Bind together with the beaten egg.
4. Stuff this mixture into the cavity of the goose.
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