Recipes

Buying your goose or turkey

Always unwrap the bird and place it either in a refrigerator or cool larder. Place the giblets into a refrigerator. If you want to store longer than two days (for giblets ) or f...

Cooking your goose

Line your two tins with foil and cut two triangular pieces for the legs. Take the goose and untie the string around the parsons nose area and fill the cavity of the goose wi...

Cooking your turkey

The Black Feather Stubs are a sure way to recognise a real Bronze Turkey. There is no need to remove them, they just shrivel during cooking. A very large bronze turkey over ...

Apples soaked in rum

Judy Goodman's favourite stuffing Ingredients 12oz prepared apples 6 tablespoons rum 8 - 12 oz bread crumbs 4 - 6 chopped sage leaves 1 - 2 t...

Baked red cabbage in cyder vinegar

Ingredients 1 x medium red cabbage - sliced 2 x medium white onions - sliced 2 x bramley apples - peeled and sliced 1-2 tbsps x brown sugar 4 fl ...

Bread sauce

Suitable for 4-6 people. Ingredients 1/2 pint full fat milk - prepare as overleaf if time allows (there is only 4g fat per 100ml) 2 oz breadcrumbs - freshly pr...

Giblet gravy

Suitable for 10 people Method Make the gravy the day before. In a large saucepan or casserole dish place the giblets in at least 3-4 pints of water. Add a carrot, leek a...

Gooseberry sauce

Ingredients 250g / 1/2lb cooking gooseberries one lemon 25g / 1oz sugar water Method Simmer 250g / 1/2lb cooking gooseberries in a little wat...

Italian stuffing recipe

An old Italian recipe for a stuffing for a boned goose. Or it can also be used for a separate stuffing. Ingredients Bone a good sized goose 5kg mince 6oz of ra...

Mediterranean turkey salad

Suitable for 2 - 6 people. Ingredients Bronze turkey chopped and diced Feta cheese chopped and diced Cherry tomatoes chopped in half Fresh basil fi...

Raisin, apricot and parsley stuffing

Suitable for 8 people. Ingredients 2 oz butter 2 large onions sliced 2 oz raisins 2 tablespoons dried/tinned or fresh apricots I tablespoons choppe...

Sausage, onion, potato and garlic stuffing

This recipe is suitable for both goose and bronze turkey. Ingredients 400g good quality sausage meat 3 x medium onion, peeled and halved (use red onions if ava...

Stir fry red cabbage

Ingredients 1-2 red cabbages 3 1/2 tbsps butter 2 apples 1 onion Juice of 1 lemon 1 tbsp apple purée 2/3 cup / 50ml balsamic vinegar ...

Two ways of serving cold goose

Simple Method Roast a goose and let it go cold for 24 hours. Then carve it up when you are ready to eat it. Goose salad Serve it as a cold goose salad An unusual...