This moist chestnut, pistachio and goji stuffing makes a tasty filling for a juicy goose. The chestnuts just soak up the goose fat and the combination of sausage, pistachios and gojis makes an exotic stuffing with a powerful antioxidant punch. Our local neighborhood Italian grocher Renzullo’s gets in delicious fat Italian chestnuts this time of year and the combination of them with the prize winning blueberry sausage from Gelderman farms is a good blend of local and global flavors for our traditional dinner.
- 1 red onion, diced
- 1 Tablespoon butter
- 1 blueberry sausage (Gelderman Farms)
- 2 pounds chestnuts, slit and roasted 30 mins
- 3/4 c roughly chopped pistachios
- 1/2 c stock (alternatively use coconut water)
- 2/3 c goji berries
- salt and pepper to taste
Roast the chestnuts in a 350 degree oven. Score each chestnut before roasting or the chestnuts will explode. Roast for at least 30 minutes to be sure the chestnuts will easily come out of the shell when cooled. Chop the flesh roughly.
Saute the onions in the butter and add the sausage. Allow to carmelize slightly and deglaze with stock or coconut water. Add the chestnuts, pistachios, goji berries and seasoning.
Stuff into the goose body cavity and use a tooth pick to hold the cavity closed with the skin if possible.
To serve remove from the cavity before carving. If there is more stuffing than fits into the goose simply cook remaining on the stovetop for 15 mins on low heat.