“Well, that is guilt, not gluttony, and false guilt at that. Thee ate no more than would constitute a normal meal; it is only that thee hasn’t had one in months. And I think roast goose is perhaps not the uttermost word in decadence, even when stuffed with oysters and chestnuts. Not, had it been a pheasant stuffed with truffles, or a wild boar with gilded apple in its mouth…”

DENZEL HUNTER, AN ECHO IN THE BONE, DIANA GABALDON

For those that celebrate Thanksgiving, it’s finally the big week! I hope everyone has double checked their grocery lists to make sure there won’t be any last minute mad dashes to the store on Thursday! The recipe I have for you today is this amazing roast goose stuffed with oysters and chestnuts. This comes from a scene in the 7th book of the Outlander book series, An Echo in the Bone. I rarely have goose but when is a better time to indulge yourself than during the holidays, right?

This recipe is inspired by the American Cookery by Amelia Simmons. I understand that we all know it’s not the safest to roast a stuffed bird because we risk overcooking the bird while undercooking the stuffing. To be safe, I do highly suggest cooking the stuffing separately in a baking dish. For this recipe, however, I want to keep to the time period and roast the goose with the stuffing. If you do decide to stuff your bird, the internal temperature must reach 165F. I would test a few areas of the bird and stuffing to make sure it has reached a safe temperature.