Roast Goose With Chestnut And Leek Stuffing

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d13df88640dd   •  28 Dec   •  Report
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Ingredients for 8 servings

1 goose, about 10 lb.

Kosher salt, to taste

1 celery stalk with leaves, coarsely chopped

1 carrot, peeled and coarsely chopped

1⁄2 small yellow onion, coarsely chopped

1 1⁄2 lb. fresh chestnuts or 4 cups drained bottled chestnuts

1 bay leaf, if using fresh chestnuts

3 Tbs. unsalted butter, plus 4 Tbs. (1/2 stick) unsalted butter, melted

2 large leeks, white and light green portions, chopped and rinsed

2 cups coarse fresh bread crumbs

1⁄4 cup minced fresh flat-leaf parsley

1 tsp. fine sea salt

1/2 tsp. freshly ground white pepper

1⁄2 tsp. dried thyme, crumbled

About 1 cup chicken stock or prepared low-sodium chicken broth, if using bottled chestnuts

1⁄3 cup dry white vermouth

1⁄3 cup brandy, dry Marsala or Madeira

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