Stuff your goose (or another Christmas bird) with this easy herby stuffing, or fry balls of it to serve on the side.
Mix all the ingredients together in a mixing bowl.
Loosen the skin from the neck-end of the goose (or whatever bird you are using) and put the stuffing in. Bring the skin down to cover the stuffing and reshape. Secure with a skewer or wooden cocktail stick.
Cover the bird with three layers of foil over the breast and legs and roast according to the appropriate timings of the bird you are roasting.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
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