Kindly supplied by Claire Symington of Seldom Seen Farm.


For a 10 lb goose

  1. 12 oz peeled and chopped apples
  2. 3 tbsp. dark rum
  3. 12 oz white breadcrumbs
  4. 2 oz sultanas
  5. 4-6 chopped sage leaves
  6. 1 medium chopped onion, fried
  7. Giblet stock
  8. 1 goose (or chicken or duck) liver, fried and chopped
  9. Salt and pepper


  1. Pour the rum over the prepared apples and set aside to soak for three to four hours, turning occasionally so that the apples absorb the rum.
  2. Add all the other ingredients and mix together binding it well with the giblet stock.