Roast goose with chestnuts and gingerbread

Preheat the oven to 200 °C without a rack. Crumble 250 g of chestnuts in the SuperSonic chopper large.

Leave the other 100 g of chestnuts whole, you will use them later. Mix the crumbled gingerbread, crumbled chestnuts, minced pork, salt, and pepper in the Ultimate mixing bowl 3.5 l using the Silicone Spatula.

Clean the goose, pat it dry, and remove any remaining feathers.

Stuff the cavity of the goose with the stuffing mixture.

Close it using toothpicks. Place the stuffed goose in the UltraPro 5.7 l and pour the orange juice over the top.

Season with salt and pepper to taste.

Add the remaining chestnuts around the goose and put on the UltraPro 1.2 l lid.

Cook in the oven for 2 hours and 30 minutes.

Then, remove the lid with the Silicone Gloves and cook uncovered for an additional 15 minutes. This will give the skin an appetizing grilled color.

Once the cooking time is up, remove from the oven, cover with the lid, and let rest for an additional 15 minutes.

This will make the meat juicier and easier to carve.

Serve hot and enjoy!

How to make fine red cabbage:

Mix with the bay leaf, allspice, cloves, wine, vinegar, and vegetable broth.

Cook in the microwave for 3 minutes at 900 watts in the Pichet MicroCook 1 l.

Then add the sugar and salt and stir to dissolve. Finely slice the red cabbage using the MandoChef.

Chop the onion with the SuperSonic chopper small.

Place everything in the Micro minute and cook in the microwave for 30 minutes at 900 watts.

Let rest for 10 minutes until the regulating valve is completely lowered. h Automatic

How to make potato dumplings:

Wash and peel the potatoes. Boil them in the Casserole Mastro 5 l. Let them cool and mash them with the Potato masher.

Add the egg yolks, flour, salt, and nutmeg.

Mix well until all ingredients form a roll.

Cut 6 pieces using the Chef's Knife and roll them into dumplings.

Simmer them in salted water in the Casserole Mastro 5 l for 20 minutes or until they float to the surface.

Remove them from the water and serve.

Roast goose recipes are very popular throughout Europe, but each country personalizes them with different side dishes using their local and seasonal ingredients. Our inspiration for this festive roast goose comes from Germany and Austria, with their traditional potato dumplings and red cabbage.

Tip: you can substitute the goose with turkey or chicken.