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Forcemeat Stuffing

A traditional stuffing for Goose.

1x Goose liver - chopped finely, 1x Cox's Apple cored & chopped finely, (no need to peel), 250g Franklin's sausagemeat, 1x medium onion chopped finely, 50g breadcrumbs, 1x tblsp chopped sage, seasoning.

Mix together all the ingredients and stuff the mixture into the neck end of the goose only, making sure the breast is well plumped, then draw the neck skin down to cover the stuffing and secure in place with a skewer.