Cobnut Stuffing for Goose is a traditional British recipe for a classic stuffing or forcemeat of cobnuts (hazelnuts) and apples bound with white bread that's typically used for goose. The full recipe is presented here and I hope you enjoy this classic British version of: Cobnut Stuffing for Goose.
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Ingredients:
150g cobnuts (or hazelnuts), crushed
150g peeled, cored and chopped apples
4 slices stale, white, Breads
2 celery sticks, diced
juice of 1 lemon
salt and freshly-ground black pepper
6 tbsp butter
melted butter, to moisten
Method:
Melt the butter in a pan then cut the bread into dice and fry in the butter until golden. Set aside to cool.
To prepare the stuffing combine all the ingredients in a bowl. Season to taste with salt and freshly-ground black pepper then, if necessary, add a little more butter to moisten. Use to stuff the neck and body cavity of your bird before roasting.
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