Photograph: Jonathan Gregson
- 1 oven-ready Gressingham goose
- 300 ml chicken stock
For the stuffing:
- 25 g butter
- 1 large onion finely chopped
- 10 juniper berries
- 1 kg rough sausagemeat
- 200 g cooked chestnuts roughly chopped
- 2 large eggs
- 1 small bunch of sage finely chopped
- 100 g white breadcrumbs
- 0.25 tsp ground allspice
To make the stuffing, melt the butter in a medium pan and add the chopped onion and juniper berries. Cook without colouring for 10 minutes until soft. Leave to cool.
Once the onion has cooled, remove the juniper berries and discard. Mix the onion with the remaining stuffing ingredients. Season well and set aside.
Preheat the oven to 220°C, fan 200°C, gas 7. Using a sharp knife or tweezers, remove any feather stubs from the goose. With a knife, score very light crisscross lines on the breast and legs.
Lift up the neck flap of the goose and push in as much stuffing as will fit. Fold the flap over and either truss it down or secure with a metal skewer. Push the remaining stuffing into the body cavity. Season well, then place on a wire rack in a large roasting tin. Roast in the preheated oven for 30 minutes. Drain off the fat (save it for roasting potatoes in later), then turn the oven down to 180°C, fan 160°C, gas 4 and roast for a further 1-2 hours. To test if the meat is done, pierce the thigh with a metal skewer. If the juices run clear, it's cooked.
Remove from the oven and cover with kitchen foil. Allow to rest for at least 30 minutes. Drain the fat from the roasting tin, then pour the chicken stock and 100ml of water into the tin. Scrape off all the caramelised juices from the bottom of the tin. Bring to the boil and simmer for 5 minutes, then strain through a sieve into a gravy boat. Serve with the carved goose.
Get ahead: the stuffing can be made the day before; bring to room temperature before using. The stuffing can also be frozen; defrost thoroughly before using.
Kitchen secret: this is a really delicious alternative to traditional roast turkey. Serve with roast potatoes and red onion, and some braised red cabbage.