Roast Goose with Chestnuts in the Tupperware Ultra Pro

Name: Roast Goose with Chestnut and Gingerbread Stuffing
Prep time: 45 min
Cook time: 165 min
Total time: 225 min
Yield: 4 servings
Ingredients: Goose: 1 goose (2.5 to 3 kg / 5 1/2 to 6 1/2 lb); Goose: 350 g (12 oz) cooked chestnuts; Goose: 200 g (7 oz) French gingerbread (pain d'épices); Goose: 200 g (7 oz) minced pork; Goose: 45 ml (3 tbsp) orange juice; Goose: salt and pepper; Red cabbage: 1 bay leaf; Red cabbage: a few allspice berries and cloves; Red cabbage: 200 ml (3/4 cup + 1 tbsp) red wine (or vegetable stock); Red cabbage: 80 ml (1/3 cup) balsamic vinegar; Red cabbage: 100 ml (scant 1/2 cup) vegetable stock; Red cabbage: 100 g (1/2 cup) sugar; Red cabbage: 10 ml (2 tsp) salt; Red cabbage: 1 small red cabbage; Red cabbage: 2 onions; Dumplings: 800 g (1 3/4 lb) potatoes; Dumplings: 4 egg yolks; Dumplings: 110 g (scant 1 cup) all-purpose flour; Dumplings: 15 ml (1 tbsp) salt; Dumplings: grated nutmeg

Roast Goose with Chestnut and Gingerbread Stuffing

A German and Austrian style Christmas roast: goose filled with a chestnut, gingerbread and pork stuffing, served with sweet-sour red cabbage and potato dumplings. The Ultra Pro 5.7 l, covered with the 1.2 l dish as a lid, keeps the bird moist through the long roast, while the cabbage cooks in the Microwave Pressure Cooker.

In brief Roast Goose with Chestnut and Gingerbread Stuffing is a mains recipe cooked in the Tupperware Ultra Pro. It takes 225 minutes in total and serves 4 servings.

Total time

225 min

Prep

45 min

Cook

165 min

Rest

15 min

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Method

Heat the oven to 200 °C (400 °F) with the rack taken out. Crumble 250 g (9 oz) of the chestnuts in the Tupperware SuperSonic Chopper Large and keep the other 100 g (3 1/2 oz) whole.
In a large mixing bowl, combine the crumbled gingerbread, chopped chestnuts, minced pork, salt and pepper with a silicone spatula.
Clean the goose, pat it dry and remove any remaining feathers. Fill the cavity with the stuffing and close it with cocktail sticks.
Place the goose in the Tupperware Ultra Pro 5.7 l, pour the orange juice over it and season. Scatter the whole chestnuts around, cover with the Ultra Pro 1.2 l as a lid and roast for 2 hours 30 minutes.
Remove the lid with oven gloves and roast uncovered for 15 minutes more to brown the skin. Take the goose out, cover it again and leave it to rest for 15 minutes so the meat stays moist and carves easily.
For the cabbage, combine the bay leaf, allspice, cloves, wine, vinegar and stock in the Tupperware MicroCook Pitcher 1 l and microwave for 3 minutes at 900 W. Stir in the sugar and salt until dissolved.
Shred the cabbage finely with the Tupperware MandoChef and chop the onions in the SuperSonic Chopper. Put everything in the Tupperware Microwave Pressure Cooker and cook for 30 minutes at 900 W. Leave for 10 minutes, until the pressure valve has dropped completely.
For the dumplings, peel the potatoes and boil them in a large saucepan until tender. Let them cool, then mash them and work in the egg yolks, flour, salt and nutmeg to make a firm dough. Shape it into a log.
Cut the log into 6 pieces and roll each into a ball. Simmer in salted water for about 20 minutes, or until they rise to the surface, then lift them out and serve with the goose and cabbage.