Roast goose with Thuringian dumplings

Roast goose with Thuringian dumplings – a feast for the senses

The Gigant super roaster with grill lid is not just a piece of cookware, but a true all-rounder in the kitchen. Its strengths are particularly evident when roasting goose. The tight seal keeps the moisture in the roast and concentrates the aromas. The large roasting surface offers enough space for a whole goose.

Be inspired by this classic recipe and conjure up an unforgettable Christmas meal.

You need:

• 1 fresh goose (approx. 4-5 kg)
• salt, pepper
• 1 bunch of fresh mugwort
• 4-5 apples
• 2 onions
• 500 ml chicken broth
• 1 bottle of white wine
• For the Thuringian dumplings:
  • 500 g floury potatoes
  • 250 g bread cubes
  • 2 eggs
  • 1 onion
  • salt, pepper
  • nutmeg
  • 100 ml milk
• For the red cabbage:
  • 1 red cabbage
  • 1 apple
  • 2 onions
  • 1 packet of red cabbage seasoning
  • 100 ml red wine
  • Sugar
  • Vinegar

Here's how:

1. Prepare the goose: Wash the goose thoroughly inside and out and pat dry. Season inside and out with salt, pepper and crushed mugwort leaves. Cut the apples and onions into large pieces and stuff them into the goose.
2. Roast the goose: Heat the Gigant super roaster and put the goose in it, breast side down. Pour in the chicken stock and white wine. Close the lid and let it braise in the preheated oven at 180°C for about 2 hours. Then turn the goose and roast for another 1-2 hours until it is golden brown and cooked.
3. Prepare Thuringian dumplings: Boil the potatoes, peel them and press them through a press. Knead them with the bread cubes, eggs, grated onion, salt, pepper, nutmeg and milk. Form dumplings with wet hands and cook in salted water for about 20 minutes.
4. Prepare red cabbage: Grate red cabbage, sauté in a pan with diced apple and onions. Season with red cabbage spice, red wine, sugar and vinegar and cook until soft.
5. Serving: Take the finished goose out of the oven and let it rest briefly. Then cut into portions and serve with the Thuringian dumplings and red cabbage.

Tips & Tricks :

• Roasting juices: At the end of the cooking time, deglaze the roasting juices with a little water and bring to the boil. Thicken with cornstarch and serve as a sauce with the goose.
• Side dishes: In addition to red cabbage, chestnuts or red cabbage also go very well with the goose.
• Using leftovers: You can make a delicious goose fricassee from the leftovers.
• Note: The cooking time may vary depending on the size of the goose. Please check regularly and measure the core temperature.

With this recipe and the Gigant Superbräter, your roast goose will be the culinary highlight of the Christmas holidays.