This year we've decided to have a Goose for Christmas instead of a Turkey. Normally I use the Turkey leftovers for curry, stew and sandwiches. Can anyone tell me if there are different rules (or any new ideas) for Goose leftovers?
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Depending on how many people you are going to have, you won't have leftovers. A goose is much smaller than you think it is based on "A Christmas Carol". I did goose one year for 5 people, then my mother added a bunch of strays for Christmas dinner, ending up with 10 people and a tiny taste of goose for each person. It's a family story now, but wasn't a "huge" success. However, putting everything into the stock pot and simmering will give you a great base for soup, and if you don't kick the temperature up too high, you can strain, then chill the stock and remove the goose fat to use for frying potatoes. You can use the goose meat anywhere you'd see duck in a recipe...some Thai dishes, for instance, or just slice the little you'll have left on some fresh bread with a fruit jam or chutney for a great sandwich. |
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I find goose and duck make absolutely wonderful soups. Even a simple "farmstyle" vegetable soup with chunky potatoes and carrots is delicious when made with goose or duck broth. |
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Thai Gaeng Pet Pet Yang (literally translates to spicy curry with grilled duck) can be made with duck, goose, chicken, turkey, or just about anything else with wings and feathers. Whenever we have turkey leftovers my wife always make turkey curry - it is super yummy and tastes even better after a day or so in the fridge. She has published her recipe for it here: http://thaihomecooking.com/turkeycurry.pdf |
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