Here is an unusual stuffing in a traditional Charles Dickens-style holiday bird. The tart cranberries and kumquats balance in flavor and texture with the pork sausage and crunchy pistachios. An orange-flavored liqueur blends the flavors all together – it is really a favor festival, and goes best with a wonderful red Burgundy wine. Of course, feel free to use another stuffing (see our Recipe Archives for some choices), or to roast the goose unstuffed, using the same roasting method. Test for doneness (165 degrees) as described at the end of the recipe.
Cook’s Note: A goose is an excellent candidate for brining. Even though the bird has a lot of fat under the skin, the meat can be dry and stringy – brining works wonderfully well to eliminate the problem. See the “Ultimate Brine for Turkey” recipe in our Recipe Archives (menu at left) and follow the same directions. Brine a goose for 12 to 24 hours (overnight is terrific).