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Thanksgiving Goose Side Dish Ideas

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TheFormerVeg Nov 17, 2012 05:17 PM

Hello everyone, I've decided to try my hand at a roast goose recipe (the one on this website) this Thanksgiving, but I'm unsure of what side dishes would go best with it. Currently I'm doing a prune and apple stuffing with sausage (also on this website), and some goose fat roasted brussels sprouts. I'd like one more side dish, preferably a starchy one, plus an idea for a chutney or relish of sorts that would go well with the goose too.

I've never had goose before so I'm unsure of what kind of flavors go well with it, I'd love some input from y'all!

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    allthatglitters RE: TheFormerVeg Nov 17, 2012 05:22 PM

    That sounds absolutely delicious.
    This menu sounds nice, with the chutney, braised red cabbage and potato gratin
    http://www.foodandwine.com/menus/roas...

    1 Reply
    1. re: allthatglitters
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      magiesmom RE: allthatglitters Nov 17, 2012 06:31 PM

      I agree.

    2. CapeCodGuy RE: TheFormerVeg Nov 17, 2012 05:28 PM

      I saw fresh goose at my local Market Basket yesterday. I was tempted but I've never done one. I envy your courage. Best of luck! Love to hear the results. For a starchy dish, maybe a lyonnaise of 2/3 Yukon golds and 1/3 sweet potato? Or a wild rice pilaf with almond and cranberry?

      5 Replies
      1. re: CapeCodGuy
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        allthatglitters RE: CapeCodGuy Nov 17, 2012 05:30 PM

        I'm personally intimidated to make a goose too! But it seems to be as easy, if not easier, than a turkey. Here is a recipe that is apparantly fairly easy to follow if you ever work up the courage. http://www.bbcgoodfood.com/recipes/24...

        1. re: CapeCodGuy
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          tannline RE: CapeCodGuy Nov 17, 2012 05:59 PM

          Second the pilaf - perfect!

          1. re: CapeCodGuy
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            TheFormerVeg RE: CapeCodGuy Nov 17, 2012 06:41 PM

            I don't care for pilaf, it's too healthy. Thanksgiving is a time to gorge, healthy food can stay far away in my opinion. The lyonnaise might be an option...

            1. re: TheFormerVeg
              CapeCodGuy RE: TheFormerVeg Nov 17, 2012 07:03 PM

              Butter laden rice with nuts is too healthy? lol. How about macadamia nut coated deep fried beef suet with hollandaise?

              1. re: CapeCodGuy
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                TheFormerVeg RE: CapeCodGuy Nov 17, 2012 07:26 PM

                Sounds great! If it's anything like the deep fried bacon I had at the Texas State fair about a month ago, it's gotta be amazing.

                Maybe healthy was the wrong word to choose, but I guess I just don't really care for pilaf in general. The other suggestions I've seen look great though!

          2. ipsedixit RE: TheFormerVeg Nov 17, 2012 08:00 PM

            ... plus an idea for a chutney or relish of sorts that would go well with the goose too.
            ___________________

            Pickled daikon.

            1. t
              TheFormerVeg RE: TheFormerVeg Nov 19, 2012 12:31 AM

              So I think I've finalized my menu:

              Roast Goose
              Prune and Apple stuffing with sausage
              Apple, Pear and Cranberry compote
              Foie Gras and Apple Soufflé
              Goose fat roasted brussels sprouts

              and

              Alton Brown's apple pie for dessert (I've never had a better apple pie in my life)

              Thoughts?

              4 Replies
              1. re: TheFormerVeg
                CapeCodGuy RE: TheFormerVeg Nov 19, 2012 06:41 AM

                That's a whole lotta apples. Too one note for me.

                1. re: CapeCodGuy
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                  TheFormerVeg RE: CapeCodGuy Nov 19, 2012 10:14 AM

                  Hmm, maybe you're right. But the Souffle just uses the apple as a container, and I'm not giving up the pie. Maybe I could find a different compote?

                  Any ideas?

                  1. re: TheFormerVeg
                    CapeCodGuy RE: TheFormerVeg Nov 19, 2012 06:58 PM

                    Why not just a spiced pear and cranberry compote, leaving out the apple? Maybe add some diced fig. You could also sub a mini pumpkin for the apple container for the souffle. Plus, I think you need a starch. If not pilaf, an au gratin potato or a sweet potato gnocchi? (there's a nice recipe on this page)

                2. re: TheFormerVeg
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                  wildgameandwine RE: TheFormerVeg Jan 26, 2014 07:54 AM

                  Do you have a recipe for the Foie Gras and Apple Soufflé? Thanks!

                3. Bacardi1 RE: TheFormerVeg Nov 19, 2012 07:19 AM

                  Julia Child's "Steam-Roasted Goose with Port Wine Gravy" has been the star of our traditional Christmas dinner for over a decade now. In fact, right after the recipe was published in Julia Child's FABULOUS book "The Way To Cook".

                  Our classic sides have always been "Butter Braised Brussel Sprouts" (try saying that one 3 times fast - lol!), a potato gratin (I use different recipes every year), Czech bread dumplings (I'm 100% Czech & these "sinkers" are a family tradition) with Sauerkraut, & another green veggie that varies from year to year.

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