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How To Eat French Breakfast Radishes

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Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.
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I was absolutely DELIGHTED to find French breakfast radishes at my local grocery store the other day. My eyes had been on the look out for these radishes ever since I read about them in the book 1,000 Foods To Eat Before You Die. I almost did a cartwheel when I saw them! 😅

1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Radis au Beurre, or red radishes with butter, is listed in the French section of the book and this is food #62 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried these delightful red radishes before, please be sure to seek them out! You may stumble upon them at your local farmers market or even at your grocery store.

What Are French Breakfast Radishes?

French breakfast radishes, with their beautiful pink colors, are one of the most delightful radish varieties. They are typically long and slender, with a white tip on the end of the radish that extends to a long taproot.

A display of French breakfast radishes in a grocery store with a sign showing that they are $1.99 per bundle.

A fresh radish will have a crisp texture, and they have a mild peppery flavor.  The radish greens are also edible.

SpecialityProduce.com has a wonderful article on the French Breakfast Radish which also includes the nutritional value, applications, and geography and history of the French radishes for your enjoyment.

This article explains that these radishes are named "French breakfast radishes" because the English upper class enjoyed them for breakfast during the Victorian era. They were designated "French" because they originated in France.

French breakfast radishes on a wooden cutting board, glass bowl with sea salt in the background, white dish with salt on the left, and top right a wooden handle of a cheese knife.

So, it seems despite the name, the French do not eat these radishes for breakfast. Rather, they are commonly enjoyed as a delicious snack in France.

How Do The French Eat This Classic French Snack?

So now I will describe what I think is the perfect way to enjoy these raw radishes, as the French do. This method is written about in the 1,000 Foods To Eat Before You Die book.

You will need the following ingredients:

  • French breakfast radishes (if you can't find these, by all means feel free to use the standard radishes that we typically find in our US grocery stores called Cherry Belle)
  • Butter - Ms. Sheraton's book recommends a creamy sweet butter. I used Président® Salted Butter bar. You can also select unsalted butter if you prefer.
  • Coarse or flaky sea salt.
Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

Begin by cutting off the leafy tops of the radishes, leaving just a small amount of the stem. Also cut off the tap root and wash and dry the radishes.

Use a knife (I used a cheese knife) and cut off some of the butter. Make a slice into the radish with your knife, leaving the butter behind. Honestly I wasn't able to do this perfectly cleanly but that's ok! Just dab whatever butter might be left on your knife into the cut in the radish.

Now sprinkle a little salt onto the butter. Close your eyes and take a bite. You'll truly be amazed at how incredible this combination is. It feels and tastes so decadent and if you're like me, you'll always eat raw radishes with butter and salt from now on!

Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

I do hope you will enjoy Radis au Beurre at the earliest opportunity!

🎥 Video

Watch me try French Breakfast Radishes for the first time!

FAQ

Can you eat French breakfast radish greens?

The radish greens are edible! Try sautéing them in a little olive oil with your favorite spices.

Why are they called French breakfast radishes?

An article from SpecialityProduce.com explains that these radishes are named "French breakfast radishes" because the English upper class enjoyed them for breakfast during the Victorian era. They were designated "French" because they originated in France.

Why do the French put butter on radishes?

First of all the combination is delicious! The butter is added to temper the slightly peppery bite of the radish, and along with salt is the perfect trio!

Some Other Foods You May Enjoy!

Here are some other foods of the world that you MUST try, as listed in the book 1,000 Foods To Eat Before You Die:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

French breakfast radishes on a wooden board one radish has butter and salt on i there is a white dish with butter to the left of the radishes and a glass dish with coarse salt at the top left.

French Breakfast Radishes With Butter

Grace
Also known as Radis au Beurre, French breakfast radishes with butter is a classic French snack! Best enjoyed with a great quality butter and some coarse sea salt you will love this indulgent way of eating radishes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Appetizer, Snack
Cuisine French

Ingredients
  

  • 1 bunch French breakfast radishes
  • creamy sweet butter can use salted or unsalted as you prefer; try to use the BEST quality butter that you can afford
  • coarse sea salt

Instructions
 

  • Begin by cutting off the leafy tops of the radishes, leaving just a small amount of the stem. Also cut off the tap root and wash and dry the radishes.
  • Use a knife (I used a cheese knife) and cut off some of the butter. Make a slice into the radish with your knife, leaving the butter behind. Honestly I wasn't able to do this perfectly cleanly but that's ok! Just dab whatever butter might be left on your knife into the cut in the radish.
  • Now sprinkle a little salt onto the butter. Close your eyes and take a bite. Bon appetit!
    Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

Notes

Use the best quality butter that you can afford for best results.  If you use a salted butter, you may want to hold back on the amount of coarse sea salt that you sprinkle on the radish.
If you can't find French breakfast radishes, any other radish would work!  
Bon appetit! 
Keyword French breakfast radishes, radishes
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Unique and Scrumptious Icelandic Rye Bread Ice Cream!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about how to make Scrumptious Icelandic Rye Bread Ice Cream!

Rye bread ice cream in a glass
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You Have GOT To Try This Ice Cream!

Yes, you read that right. Rye bread ice cream. I was a skeptic, but skeptical no longer! This ice cream is TOTALLY delicious and super simple to make! It tastes a bit like Cinnamon Toast Crunch and is such a unique dessert!

Let me tell you some backstory about this amazing ice cream!

What Is Icelandic Rye Bread?

Icelandic Rye Bread, is also called Rúgbrauð. This bread is one of the foods traditionally eaten in Iceland. It is dark, quite dense, and sweet. It's absolutely delicious warmed and slathered with butter!

Iceland is a an amazing place! This North Atlantic island is home to several geysers. When baked in the ground near a geyser, the bread is called Hverabrauð, or hot spring bread.

I obviously don't have access to a geyser, so we baked our rye bread in our oven. It turned out absolutely fantastic using this recipe from MountainCravings.com called RÚGBRAUÐ ICELANDIC RYE BREAD.

Most of this bread my family enjoyed served with copious amounts of butter. Some of the bread I reserved to make rye bread crumble for Icelandic Rye Bread Ice Cream!

By the way, I urge you to try making your own Icelandic Rye Bread. However, for purposes of this recipe you can use store bought rye bread...no worries!

What Ingredients Do I Need For This Ice Cream?

You will need the following ingredients for this delectable dessert:

  • Rye bread (you can make your own or use store bought rye bread)
  • Brown Sugar
  • Butter
  • Cinnamon
  • Salt
  • Caraway seeds
  • Vanilla ice cream
Butter, rye bread crumbs, cinnamon, salt, and caraway seeds in a plastic container
Combined ingredients to make the Rye Bread Crumble

Gather these ingredients and let's make some rye bread crumble!

Super Easy Instructions!

It couldn't be easier to make this dessert! Start by preheating your oven to 350F.

Combine the crumble ingredients (crumbled rye, melted butter, salt, cinnamon, brown sugar, and caraway seeds) in a bowl and mix well. Place this on a baking sheet lined with parchment paper.

Bake this for around 10-15 minutes. Check it halfway through and toss it around a bit to ensure even heating/browning. When finished baking, you will have caramelized rye bread crumble!

rye bread crumble
Crumble prior to baking
rye bread crumble
Caramelized crumble after baking

While the crumble is baking, allow the vanilla ice cream to soften a bit. Once the crumble mixture has cooled, then stir it into the softened vanilla ice cream.

Rye bread ice cream in a plastic tub

Put this in the freezer for at least an hour prior to serving. This step is very hard because of the waiting! But it's totally worth it. 😃

Time To Scoop and Enjoy!

Rye bread ice cream in a glass

It's time to enjoy your incredible treat! This Icelandic Rye Bread ice cream is absolutely perfect on its own! However, you could also serve it as they do at Cafe Loki in Reykjavik...with cream and rhubarb syrup!

You can also reserve some of the crumble to sprinkle on top of your ice cream if you like!

You'll be absolutely delighted with this amazing and unique dessert!

Some Other Icelandic Recipes You May Enjoy!

A Wonderful Icelandic Recipe For Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl with a spoon and bread in the background

DELISH Icelandic Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers! Skál!

Grace

Rye bread ice cream in a martini glass

Scrumptious Icelandic Rye Bread Ice Cream!

Grace
You have GOT to try this unique and scrumptious dessert from Iceland! Rye Bread Ice Cream is out of this world DELISH!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Freezing time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine icelandic
Servings 4 servings
Calories 218 kcal

Ingredients
  

  • 4 oz rye bread crumble it up with your fingers until you have very small crumbs
  • 3 tablespoon brown sugar
  • 2 tablespoon butter melted
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon caraway seeds
  • 1.5-2 cups vanilla ice cream

Instructions
 

  • Start by preheating your oven to 350F. Combine the crumble ingredients (crumbled rye, melted butter, salt, cinnamon, brown sugar, and caraway seeds) in a bowl and mix well. Place this on a baking sheet lined with parchment paper.
    rye bread crumble
  • Bake this for around 10-15 minutes. Check it halfway through and toss it around a bit to ensure even heating/browning. When finished baking, you will have caramelized rye bread crumble!
    rye bread crumble
  • While the crumble is baking, allow the vanilla ice cream to soften a bit. Once the crumble mixture has cooled, then stir it into the softened vanilla ice cream.
    Rye bread ice cream in a plastic tub
  • Put this in the freezer for at least an hour prior to serving. Then it's ready to scoop and enjoy!
    Rye bread ice cream in a glass with some rye bread in the background

Notes

This Icelandic Rye Bread ice cream is absolutely perfect on its own! However, you could also serve it as they do at Cafe Loki in Reykjavik...with cream and rhubarb syrup!
You can also reserve some of the crumble to sprinkle on top of your ice cream if you like!
Enjoy this taste of Iceland! 

Nutrition

Calories: 218kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 512mgPotassium: 177mgFiber: 2gSugar: 21gVitamin A: 226IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Keyword ice cream, rye bread, rye bread ice cream
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How To Make Delicious Danish Red Cabbage!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will learn how to make Delicious Danish Red Cabbage!

Danish red cabbage in a gold rimmed bowl
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You Will Want To Make This Jewel of a Dish!

Danish Red Cabbage is a jewel of a dish! This wonderful side dish is:

  • Absolutely an explosion of tangy and sweet flavors!
  • Beautiful to behold
  • A perfect way to enjoy red cabbage
  • Easy to make with just a few ingredients needed
  • Great as an accompaniment to your favorite roasts
  • Wonderful to add to roast pork or roast sandwiches

I promise you will love this delicious red cabbage, prepared the Danish way!

Danish red cabbage in a gold rimmed bowl

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. This is how I was introduced to Danish Red Cabbage, also known as Rødkål. Rødkål is food #58 in my Project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die by Mimi Sheraton

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Rødkål, or Danish Red Cabbage before, please be sure to take the time to enjoy this MUST try food!

What Ingredients Will I Need To Make Danish Red Cabbage?

sliced red cabbage in a white bowl, red wine vinegar, brown sugar, an apple, stick of butter, goose fat, and red currant jam

You will only need 8 ingredients to make this braised red cabbage dish. The ingredients are:

  • Red cabbage
  • Red wine vinegar (can sub regular vinegar)
  • Water
  • Brown sugar
  • Salt
  • Butter
  • An apple
  • Red Currant Jam or Red Currant Jelly
  • Goose, duck, or bacon fat (optional ingredients but oh so good!)

The red currant jelly is included to give the cabbage a bit of a gloss. I found Red Currant Jam and decided to use that instead. The results were spectacular! Feel free to use either one.

Goose, duck, or bacon fat are optional ingredients. However if you have one of these on hand I highly recommend adding it! The fat helps to impart a richness to the dish and yes, it's a bit decadent!

Now allow me to show you the easy method to make this delicious red cabbage dish!

Instructions For This Braised Cabbage Dish

Honestly, it couldn't be easier to make this dish. The hardest thing is slicing the cabbage!

Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan for around 15 minutes. It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.

Sliced red cabbage and red wine vinegar in a pot with blue tongs on the side

While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter.

diced apple sautéing in a pan with butter

After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage.

Sliced red cabbage, diced applies, and brown sugar in a pot

Bring this to the boil, and then simmer covered for 45 minutes. After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.

sliced red cabbage and apples in a pot with red currant jam

Your jewel of a dish is now ready to serve!

How To Serve Danish Red Cabbage!

Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.

We enjoyed ours with some Scandinavian meatballs and mashed potatoes.

Danish red cabbage served with mashed potatoes and meatballs, with salad and fruit in the background

This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!

Be sure to try Rødkål, or Danish Red Cabbage, one of the 1,000 Foods To Eat Before You Die!

Some Other Foods You May Enjoy!

Enjoy A Rich and Delicious Roasted Goose!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background
#56 Roasted Goose With Sage and Onion Stuffing

Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Danish red cabbage in a white bowl with a gold rim

Delicious Danish Red Cabbage!

Grace
Danish Red Cabbage is a jewel of a dish! It's an explosion of tangy and sweet flavors and is a perfect accompaniment to your favorite roasts!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Cabbage Soaking Time 15 minutes
Total Time 1 hour 25 minutes
Course accompaniment, Side Dish
Cuisine Danish, European
Servings 6 people
Calories 83 kcal

Equipment

  • 1 Large covered pan

Ingredients
  

  • 1 lb red cabbage sliced thinly
  • ¾ cup red wine vinegar can sub regular vinegar
  • ¼ cup brown sugar
  • ½ ts salt
  • ¼ cup water
  • 2 tablespoon butter
  • 1 apple diced (do not have to peel)
  • ¼ cup red currant jam or jelly
  • 2 tablespoon goose, duck, or bacon fat purely optional but imparts a great richness to this dish!

Instructions
 

  • Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan (that has a cover) for around 15 minutes. (You will use this pan to cook the cabbage.) It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.
    Sliced red cabbage and red wine vinegar in a pot with blue tongs on the side
  • While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter (in a separate pan) on a medium heat.
    diced apple sautéing in a pan with butter
  • After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage. Bring this to the boil, and then simmer covered for 45 minutes.
    Sliced red cabbage, diced applies, and brown sugar in a pot
  • After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer uncovered for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.
    sliced red cabbage and apples in a pot with red currant jam
  • Your jewel of a dish is now ready to serve!
    Danish red cabbage served with mashed potatoes and meatballs, with salad and fruit in the background

Notes

You can use either red currant jam or jelly.
The animal fat is purely optional, but highly recommended!
Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.
This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!
 

Nutrition

Calories: 83kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 225mgPotassium: 247mgFiber: 2gSugar: 15gVitamin A: 868IUVitamin C: 45mgCalcium: 51mgIron: 1mg
Keyword cabbage, red cabbage, side dish, vegetable side dish
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A Wonderful Icelandic Recipe For Icelandic Fish Stew!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will discover an awesome Icelandic Recipe for Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl
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This Fish Stew From Iceland Is One Of The Best Icelandic Recipes!

The fish stew pictured above is not just any fish stew. This is Icelandic fish stew (with a bit of a twist). Now, Icelanders know a thing about fish. Fish is one of the main foods that sustains Icelanders.

You'll absolutely want to make this dish for the following reasons:

  • First off, it's simply delicious!
  • It's super easy to make with only a few ingredients needed
  • Hearty and comforting, this stew is perfect for warming up on a cold day
  • It's rich and creamy with the addition of some Emmentaler cheese as well as cream
  • Perfect for lovers of fish, especially cod or haddock!
  • You'd like to try an awesome Icelandic recipe!

What Is Icelandic Fish Stew Called In Iceland?

Icelanders call this stew Plokkfiskur. Plokkfiskur actually means "plucked fish" and it is a very traditional dish in this magnificent North Atlantic island.

It is also called "Icelandic Fish Pie," and some versions I have seen are much more dense and casserole-like.

Whatever the name, this dish is significant to the people of Iceland. From grapevine.is: "at its essence, Plokkfiskur is about making the most of straightforward ingredients and providing something hearty and nourishing for hard-working people. Simple and satisfying, many would argue that Plokkfiskur is the best way to enjoy the catch of the day."

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl and bread in the background

A Modern Take On Plokkfiskur

There are many versions of Plokkfiskur, however they pretty much all contain fish, onions, and potatoes.

I offer a modern take on Icelandic fish stew. In addition to the basics, I add some curry powder for a bit of a kick. And instead of milk, I include cream and some Emmentaler cheese for extra richness. 🧀

What Ingredients Are Needed To Make This Icelandic Recipe?

The ingredients you will need to make Plokkfiskur are:

  • Cod (or haddock)
  • Onions
  • Baby potatoes (I used a colorful medley for extra appeal)
  • Chicken or fish stock
  • Cream
  • Butter
  • Curry powder (I highly suggest S&B Curry Powder)
  • Emmentaler cheese
  • Salt (to taste)
  • Pepper (to taste)
  • Green onions - as a garnish
baby potatoes, cod on a white plate, emmentaler cheese, onion, S&B curry powder, chicken broth, and heavy whipping cream

Now all you need is about 30-40 minutes to get this hearty fish stew on the table to enjoy!

Easy Instructions!

Making Icelandic fish stew is SUPER EASY! Here we go!

Begin by placing your cod or haddock in a large skillet that has a cover. Add water to cover the fish, some salt, then bring to the boil and simmer on medium for around 10 minutes. When finished the fish will be nice and flaky.

a piece of cod in a skillet
Cod ready to boil
flaky cod in water in a skillet
Cooked and flaky cod

While the fish is cooking, in a separate pot sauté diced onions in butter until softened. Then you will add the stock and potatoes. Bring this to the boil, and then simmer until the potatoes are fork tender (around 20 minutes).

fish stew broth with baby potatoes and a blue spoon
Add broth and potatoes to the diced onions
fish stew broth in a pot with a fork holding a fork tender baby potato in the foreground
Cook until the potatoes are fork tender

Try to ensure that the potatoes are fairly uniform in size. If you are using baby potatoes, then you may need to cut any larger ones in half so that they are about the same size.

Lastly, it's time to add the fish and the wonderful seasonings and creamy ingredients!

flaky cod added to fish stew in a pot
Add the cooked fish and break it up in the broth
icelandic fish stew containing cod, baby potatoes, cream, pepper, and curry powder with a blue cooking utensil
Add seasonings, cream, and cheese!

Stir to combine, and get ready to feast on this DELISH fish stew!

What To Serve With Icelandic Fish Stew

I recommend recommend serving this hearty fish stew with bread and a lovely salad to go along with it.

Lovely served with baguettes to mop up the soup!

This is a delightful fish stew which your whole family will love! Don't forget to garnish with some green onions. 😀

Some Other Icelandic Recipes You May Enjoy!

DELISH Icelandic Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

Icelandic Rye Bread Ice Cream

Rye bread ice cream in a glass with some rye bread in the background
#40 Cawl Cennin

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😀

Skál!

Grace

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl and bread in the background

The Great Icelandic Fish Stew!

Grace
This hearty stew is beloved by Icelanders! Here is a modern take on this traditional dish which is creamy, cheesy, and absolutely scrumptious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine European, icelandic
Servings 4 people
Calories 405 kcal

Equipment

  • Large covered skillet to cook the fish
  • large pot to cook the stew

Ingredients
  

  • 1 lb cod can also use haddock
  • 1 onion large
  • 1 lb baby potatoes I used a colorful medley! Try to keep the potatoes a uniform size, so you may need to cut some of the larger ones down. Can also use russet potatoes (peeled and cut into smallish pieces)
  • 3.5 cups chicken or fish stock may add additional ½ cup to make 4 cups if you prefer more broth
  • ½ cup heavy cream can use milk if you prefer
  • 3 tablespoon butter
  • 1 ts curry powder S&B is a great one to use!
  • 1 cup Emmentaler cheese grated
  • salt to taste and also to cook the fish wish
  • pepper to taste
  • green onions sliced as a nice garnish!

Instructions
 

  • Begin by placing your cod or haddock in a large skillet that has a cover. Add water to cover the fish, and around ½ ts salt, then bring to the boil and simmer on medium (covered) for around 10 minutes. When finished the fish will be nice and flaky. Drain the water from the fish.
    flaky cod in water in a skillet
  • While the fish is cooking, in a separate pot melt the butter on medium high heat. Add the diced onions and sauté around 5 minutes until softened.
    diced onion and butter in a pot
  • Then you will add the stock and potatoes. Bring this to the boil, and then simmer (uncovered) until the potatoes are fork tender (around 20 minutes).
    fish stew broth in a pot with a fork holding a fork tender baby potato in the foreground
  • Next add the cooked fish to the pot and stir to break it up a bit.
    flaky cod added to fish stew in a pot
  • Lastly, it's time to add the cream, grated Emmentaler, and curry powder. Stir to combine, then add salt and pepper to taste!
    icelandic fish stew containing cod, baby potatoes, cream, pepper, and curry powder with a blue cooking utensil
  • Enjoy this delicious and hearty stew with some nice crusty bread!
    icelandic fish stew with fish on a spoon and baguettes and salad in the background

Notes

The nutrition information does not include salt that is added to taste and also assumes using unsalted broth.  
Feel free to substitute Jarlsberg for the Emmentaler if you wish.  You could lighten this up by subbing milk instead of cream.
If curry tastes are not your thing, by all means you can leave this out and just season with salt and pepper to taste.
Skál!

Nutrition

Calories: 405kcalCarbohydrates: 25gProtein: 31gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 116mgSodium: 144mgPotassium: 1052mgFiber: 3gSugar: 3gVitamin A: 733IUVitamin C: 26mgCalcium: 286mgIron: 2mg
Keyword cod, Fish, fish stew, icelandic stew, seafood
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DELISH Icelandic Baked Fish!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find an easy and delicious recipe for Icelandic Oven Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

Iceland is an island located in the North Atlantic Ocean. As you can imagine, fish is one of the main foods that sustains Icelanders. Here, I would like to share a simple recipe for a delicious Icelandic Oven Baked Fish.

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Why Make This Fish?

You will absolutely want to make this fish if you:

  • Desire a delicious meal!
  • Love fish!
  • Want a quick and easy dinner solution!
  • Are keen on trying out an Icelandic recipe!

Please allow me to show you how easy, quick and delicious this Icelandic Oven Baked Fish is!

🥘 What Ingredients Do I Need For This Dish?

The list of ingredients you will need is super short!

Rainbow trout fillets seasoned with pepper and salt, a bowl of lemon juice, panko in a white bowl, Emmenthaler cheese, dijon mustard, cream, and dill in a yellow bowl

To make this delish fish dish you will need:

  • White fish fillets - Pictured here is rainbow trout but I have also used cod which is great for this dish and is more traditional
  • Emmentaler cheese (can sub Jarlsberg)
  • Lemon
  • Panko
  • Dijon mustard
  • Heavy Cream
  • Butter or olive oil
  • Fresh dill
  • Salt and pepper

I promise the combination of these ingredients is so luscious! Now let's make some Icelandic Oven Baked Fish!

🔪The Method To Make This Wonderful Icelandic Recipe!

Start by preheating your oven to 350F. Next, season your fish fillets generously with salt and pepper. Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil. Then pour freshly squeezed lemon juice over the fish.

Fish fillets seasoned with salt and pepper and lemon juice and placed in a tray lined with aluminum foil
I'm a bit heavy on the pepper! Please season to your own tastes.

Now add grated Emmentaler (or Jarlsberg) cheese.

fish fillets seasoned with salt and pepper and covered with grated Emmentaler cheese

Combine Dijon mustard, heavy cream, and fresh dill in a small bowl. Pour this over the cheese laden fish fillets.

cream, mustard, and dill in a yellow bowl with a spoon
fish fillets covered with cheese and a cream sauce in a baking tray lined with Aluminum foil

The final step prior to baking is to add panko.

fish fillets covered with panko and placed in a baking dish lined with Aluminum foil

Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.

While it's baking, prepare yourself to enjoy a fantastic fish dish!

What To Serve With Icelandic Oven Baked Fish!

Cod topped with cream sauce, panko and dill on a gold rimmed plate and two lemon wedges
Baked Fish Dish Made With Cod
Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad in the background
Baked Fish Dish Made With Rainbow Trout

Ta da! Your fish is now ready to enjoy!

Be sure to have some extra wedges of lemon to squeeze over your fish, and garnish with extra dill if you have it.

I suggest some fluffy mashed potatoes to accompany your Icelandic fish masterpiece. Buttered egg noodles or roasted potatoes would also work well.

This dish has a light and delicate delicious flavor, and I dare say it melts in your mouth. The cheese and cream add an extra amount of decadence to this fish as well.

Njóttu matarins! ("Enjoy your food in Icelandic!")

Frequently Asked Questions

What fish should I use for this recipe?

Use a white fish fillet to make this recipe. Cod is an awesome choice as is rainbow trout.

Is it better to bake this fish covered or uncovered?

Bake this fish uncovered. However, if you see the panko topping start to burn toward the end of cooking time, then you can cover loosely with some aluminum foil.

Some Other Recipes You May Enjoy!

Glorious Goose Fat Roasted Potatoes

Goose Fat Potatoes in a white serving dish

Delicious and Easy Kochani Oven Baked Rice

oven baked rice in a cast iron skillet

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers! Skál!

Grace

Cod topped with cream sauce, panko and dill on a gold rimmed plate and two lemon wedges

DELISH Icelandic Baked Fish!

Grace inspired by and adapted from "Delicious Icelandic Recipes" from guidetoiceland.is
Iceland loves their fish! Here is a delicious recipe for Icelandic Oven Baked Fish that your whole family will love as well!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine icelandic
Servings 3 people
Calories 544 kcal

Equipment

  • 1 Large baking dish

Ingredients
  

  • 1 pound white fish fillets I have used both rainbow trout (3 fillets) and cod which (2 different times I have made this) is more traditional and perfect for this dish!
  • 1 cup Emmentaler cheese grated (can sub Jarlsberg)
  • 1 lemon halve the lemon and squeeze the lemon juice from ½ of the lemon; reserve the other half for wedges to serve with the baked fish
  • ½ cup panko
  • 2 tablespoon Dijon mustard
  • ¾ cup heavy cream
  • ½ tablespoon butter or olive oil to grease the baking dish
  • 1 ts fresh dill plus some additional to use as garnish
  • salt to taste
  • pepper to taste

Instructions
 

  • Start by preheating your oven to 350F. Next, season your fish fillets generously with salt and pepper. Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil. Then pour freshly squeezed lemon juice (from half of your lemon) over the fish.
    Fish fillets seasoned with salt and pepper and lemon juice and placed in a tray lined with aluminum foil
  • Now add grated Emmentaler (or Jarlsberg) cheese.
    fish fillets seasoned with salt and pepper and covered with grated Emmentaler cheese
  • Combine Dijon mustard, heavy cream, and fresh dill in a small bowl.
    cream, mustard, and dill in a yellow bowl with a spoon
  • Pour this over the cheese laden fish fillets.
    fish fillets covered with cheese and a cream sauce in a baking tray lined with Aluminum foil
  • The final step prior to baking is to add panko.
    fish fillets covered with panko and placed in a baking dish lined with Aluminum foil
  • Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.
    Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad and fruit in the background

Notes

Enjoy this super easy Icelandic Oven Baked Fish when you want a lush, delish, and quick dinner!
Great served with fluffy mashed potatoes or perhaps some buttered egg noodles.
Skál! Cheers!

Nutrition

Calories: 544kcalCarbohydrates: 15gProtein: 43gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 190mgSodium: 358mgPotassium: 615mgFiber: 2gSugar: 2gVitamin A: 1214IUVitamin C: 20mgCalcium: 373mgIron: 2mg
Keyword baked fish, Fish, seafood
Tried this recipe?Let us know how it was!

How To Make A Delicious Goose Giblet Gravy

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious Goose Giblet Gravy recipe!

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background
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A Goose Is A Wonderful Thing!

A goose is a wonderful thing! And roasting a goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

Use The Goose Neck and Giblets To Make A Fantastic Giblet Gravy!

The neck and giblets that come with goose are to be treasured. They can be used to make a most fantastic gravy. Giblets refer to the innards of the goose such as the heart, liver, kidneys, etc.

Goose neck and giblets on a brown board

The Giblet Gravy recipe that you will find here is easy and absolutely delicious. It will perfectly complement your roasted goose!

What Do I Need To Make This Giblet Gravy?

You will need the following ingredients to make Goose Giblet Gravy:

  • Neck and giblets that come with your goose
  • A bit of extra fat from the goose (if you have this available)
  • Butter
  • Onion
  • Celery
  • Garlic
  • Turkey or chicken broth
  • Red wine
  • Corn starch (only if you feel the gravy needs to be thickened)
  • Salt and pepper

I promise you it's worth the time to make this Giblet Gravy you will absolutely love it!

The Method To Make This Delicious Gravy

Making this gravy will takes around 1.5 hours and it's very easy to make.

Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter.

Goose neck and chopped gizzards browning in butter in a skillet

Next add the chopped onion, garlic, and celery and cook until softened.

Goose neck and gizzards and chopped onion, garlic and celery in a skillet

Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then simmer covered for an hour.

Goose neck and giblets, chopped veg and broth in a skillet

After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.

  • Goose giblet broth in a pan
  • Goose giblet broth with red wine in a pan

Finally, add some corn starch if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. At the end, you will get a rich and over the top delicious Goose Giblet Gravy which you will wish you had more of!

Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon
Rich and delicious Goose Giblet Gravy!

How To Serve This Giblet Gravy

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

It PERFECTLY complements the goose meat. You can also feel absolutely delighted that you made great use of these parts of this magnificent animal and you tried not to let anything go to waste.

I do hope that you will enjoy this dark and mouthwatering Giblet Gravy next time you roast a goose!

Some Other Recipes You May Enjoy!

ENJOY A RICH AND DELICIOUS ROASTED GOOSE!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

How To Make Delicious Sage and Onion Stuffing!

sage and onion stuffing in a serving dish with Santa and Mrs. Klaus salt and pepper shakers in the background

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

How To Make A Delicious Goose Giblet Gravy

Grace
Goose Giblet Gravy is simply heavenly! Super easy to make, it's absolutely delicious and will perfectly complement your goose dinner!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course accompaniment, Condiment, sauces
Cuisine American, English
Servings 4 servings
Calories 36 kcal

Equipment

  • Skillet with a cover

Ingredients
  

  • neck and giblets that come with your goose; chop the giblets into small pieces
  • small amount goose fat optional
  • 2 tablespoon butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • 2 cups turkey or chicken broth additional may be needed if you want your gravy thinner
  • ¼ cup red wine
  • corn starch optional (use if you want to thicken your gravy)
  • salt to taste
  • pepper to taste

Instructions
 

  • Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet on med high, and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter (around 4-5 min).
    Goose neck and chopped gizzards browning in butter in a skillet
  • Next add the chopped onion, garlic, and celery and cook until softened (about 5 minutes).
    Goose neck and gizzards and chopped onion, garlic and celery in a skillet
  • Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then lower the heat and simmer covered for an hour.
    Goose neck and giblets, chopped veg and broth in a skillet
  • After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.
    Goose giblet broth with red wine in a pan
  • Finally, add some corn starch (according to directions on your corn starch package) if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. Season to taste and then it's ready to serve!
    Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon

Notes

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.
It has a rich and delicious flavor which perfectly complements goose! 

Nutrition

Calories: 36kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 448mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 11mgCalcium: 30mgIron: 1mg
Keyword giblet gravy, gravy
Tried this recipe?Let us know how it was!

[nutrifox id="154360"]

Enjoy A Rich And Delicious Roasted Goose!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to roast a goose so that you may enjoy its rich and delicious flavor!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background.

Turkey is now the favored roast for holiday celebrations. However, please don't dismiss roasted goose for the holidays or days that aren't holidays! This showstopper is much easier to make than you might think!

Please read on to find out how to make an easy and delicious roasted goose, which will be an absolutely rewarding experience!

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Why Try Roasted Goose?

  • The flavor is so rich! It has a stronger taste than chicken or turkey, kind of gamey and more like beef
  • The skin will turn golden and crispy which is both beautiful and tasty!
  • You will be rewarded with "liguid gold". The goose is a very fatty bird so you will get lots of goose fat which you can use to make the most AMAZING roast potatoes!
  • The giblets can be used to make an INCREDIBLE giblet gravy!
  • The carcass can be used to make a very delicious stock

Roasted Goose With Sage and Onion Stuffing is also one of the 1,000 Foods To Eat Before You Die!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Roast Goose With Sage and Onion Stuffing is food #56 in my Project! Roasting goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So let's get ready to make a Roasted Goose! 😃

What Ingredients and Equipment Will I Need To Roast a Goose?

Here's what you will need to make a roasted goose:

  • Oven for roasting
  • Large roasting tray - the goose can be a rather large bird (mine was 10 pounds)
  • Something to prick the skin of the goose with - I used the sharp end of my meat thermometer; you could also use a clean needle; the skin is pricked so that the fat can run through (you will get a LOT of goose fat!)
  • Goose for roasting
  • Baster - baste the goose every so often with the liquid gold (goose fat)
  • Salt and pepper
  • Ingredients to stuff the goose (optional) - I stuffed mine with a lemon, onion, garlic, sage, and thyme

The goose I used was from Whetstone Valley. Here are pictures of the front and back of the packaged goose, which was frozen when I bought it.

Goose from Whetstone Valley
Back of Whetstone Valley Goose With Cooking Directions

As you can see, it's a rather expensive bird! However, please be assured that you will get so much out of it!

Here's How To Make A Roasted Goose

I tweaked the directions on the back of the Whetstone Valley Goose package. If you follow these directions, you should get a roasted goose with a golden and crispy skin, with gloriously rich and tender meat.

  1. Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy. Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight.
Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
goose whose skin has been salted

2. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.

3. Prepare your stuffing (if using). I halved my lemon and onion.

halved lemon and onion, thyme and sage, and some cloves of garlic on a wooden board

4. Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.

goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer

5. Stuff the goose with your stuffing of choice.

closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion

6. Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any). 😊

goose on a rack in a roasting tray with golden skin and lots of fat underneath

Here you can see the skin getting nice and golden brown, and if you look underneath you can see pools of liquid gold (goose fat)! Be sure to save this goose fat for roasting potatoes and other vegetables!

7. Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes.

Allow the goose to cool for 15-20 minutes, and then carve and enjoy!

Roasted goose with bay leaf, thyme and sage on a white plate

What To Serve With Roasted Goose

The absolute perfect accompaniment to Roasted Goose is a divine giblet gravy and Sage and Onion Stuffing.

Roasted Goose With sage and onion stuffing on a white plate with a glass of wine and a poinsettia in the background

This is a dish that is PERFECT for the holidays, or any day that you want to celebrate!

The Goose In Charles Dickens's "A Christmas Carol"

To conclude, I would like to share with you a scene from Charles Dickens's "A Christmas Carol." It's such a delight to see the Cratchit family enjoying their goose for Christmas dinner. From "A Christmas Carol": "There never was such a goose...Its tenderness and flavor, size and cheapness were the themes of universal admiration." 

I hope that we may all enjoy a Roasted Goose dinner with such joy and gusto as the Cratchits. 😊

Some Other Recipes You May Enjoy!

Incredibly Delicious Brussels Sprouts

Pan Fried Brussels Sprouts

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roasted Goose on a white serving tray with sage and onion stuffing.

Easy and Delicious Roasted Goose

Grace
Roasted Goose makes for a very special holiday meal! Much easier to make than you think and so rewarding!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Thawing time 2 days
Total Time 2 days 2 hours 50 minutes
Course Main Course
Cuisine American, English
Servings 6 people

Equipment

Ingredients
  

  • 1 10 lb goose
  • salt
  • pepper
  • 1 each lemon for stuffing (halved)
  • 1 each onion for stuffing (halved)
  • 1 head garlic for stuffing
  • small handfull sage leaves for stuffing
  • few sprigs thyme for stuffing

Instructions
 

  • Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy.
    Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.
    goose whose skin has been salted
  • Prepare your stuffing (if using). I halved my lemon and onion.
    halved lemon, halved onion, head of garlic, sage, and thyme on a wooden board
  • Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.
    goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer
  • Stuff the goose with your stuffing of choice.
    closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion
  • Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any).
    goose on a rack in a roasting tray with golden skin and lots of fat underneath
  • Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes. Allow the goose to cool for 15-20 minutes, and then carve and enjoy!
    Roasted goose with bay leaf, thyme and sage on a white plate

Notes

Be sure to save the goose fat for roasting potatoes and vegetables!  Goose fat is the GOLD STANDARD for roasting potatoes!
Be generous when you salt the skin and cavity before allowing it to sit in your fridge overnight.  The salt will help to crisp up the skin.
Save the neck and giblets to make a divine giblet gravy!
You can use the carcass to make a wonderful goose broth!
Lowering the temp from 325F to 275F helps to keep the meat from drying out too much.  
Enjoy Roasted Goose With Sage and Onion Dressing for the PERFECT holiday meal! 
Keyword christmas dinner, goose, holiday dinner, roast, roasted goose
Tried this recipe?Let us know how it was!

How To Make Delicious Sage and Onion Stuffing!

by Leave a Comment

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will show you how to make Delicious Sage and Onion Stuffing!

Sage and onion stuffing in a blue Polish pottery dish with colorful corn cobs in the background.
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Homemade Sage and Onion Stuffing Is The Best!

Have you ever made your own homemade Sage and Onion Stuffing? If not I strongly urge you to do so because:

  • Homemade stuffing is absolutely delicious!
  • The aromas while baking this stuffing are amazing and will get you salivating!
  • It's super satisfying, easy, and fun to make!

This stuffing will complement your holiday roasts or any of your delicious roasts throughout the year!

So, let's make some homemade Sage and Onion Stuffing!

What Ingredients Will I Need For This Sage and Onion Stuffing?

Here is what you will need to make your scrumptious homemade stuffing:

rustic bread slices, celery stalk, sprigs of thyme and sage, an onion, turkey broth, egg, garlic, butter, salt and pepper
  • Rustic sourdough bread (or other rustic bread)
  • Celery
  • Fresh sage
  • Fresh thyme
  • Garlic
  • Onion
  • Egg
  • Turkey or chicken broth
  • Onion
  • Butter
  • Salt
  • Pepper
  • Cayenne (just a pinch or more if you dare!)

There is so much herby goodness here with the sage as well as thyme! I prefer using fresh sage and thyme, however, you could substitute dried if you wish.

Now that we know what ingredients are needed, let's move on to see the easy method to make this homemade sage and onion stuffing.

The Method To Make This Perfect Accompaniment To A Roast!

We must sort out the bread to begin with. First you will cut the bread into small cubes. Then you can leave them out to air dry overnight, or you can toast them in a 250F oven for an hour or so until they are dried out.

Toasted bread cubes
Toasted Cubes of Bread

Next we will sauté minced garlic, onion, and celery in butter until softened. Then we will add the thyme leaves and minced sage and stir until fragrant, then season with salt, pepper, and cayenne.

minced garlic, celery, onion, thyme and sage cooked in butter until softened

Now add the sage and onion mixture to the bread cubes in a large bowl. Whisk together the egg and broth, and then pour into the herb and vegetable mixture.

Sage and onion mixture combined with toasted bread cubes
Add sage and onion mixture to bread cubes
Egg and turkey broth in a white bowl with a whisk
Whisk broth and egg together

The final step before baking is to drizzle a generous amount of melted butter! Be generous, it's ok. 😊If the mixture seems too dry, you can add in a bit more broth prior to baking. You don't want the stuffing to be gummy, but you also don't want it too dry.

bread cube and sage and onion mixture in a bowl with a blue spoon and a white bowl containing a mixture of egg and broth
Combine the broth/egg with the bread and sage and onion mixture
sage and onion stuffing some of which is in a blue spoon ready to bake
Drizzle butter now we are ready to bake!

Now it's time to bake! Place the mixture into an 8"x8" baking pan which has been greased or lined with foil. Bake covered with foil at 350F for 30 minutes. Remove the foil, then bake for another 10 minutes or so until the top bread cubes are nice and toasty!

Be sure to enjoy the delicious herby aromas wafting through your kitchen as the stuffing bakes!

Sage and onion stuffing in an 8"x8" baking pan

What To Serve Alongside Your Sage and Onion Stuffing

This stuffing is absolutely perfect to serve alongside your favorite roast! Here I show it served with a roasted goose which we enjoyed for Christmas dinner.

Roasted goose on a white plate, sage and onion stuffing in a serving dish, ad a poinsettia in the background

Honestly I love this stuffing so much that I could just eat gobs and gobs of it on its own!

Sage and onion stuffing in a blue Polish pottery dish with colorful corn cobs in the background.

I do hope you will treat yourself to some delicious homemade Sage and Onion Stuffing with your next roast! It's not just for the holidays. 😉

Some Other Recipes You May Enjoy!

Enjoy A Rich And Delicious Roasted Goose!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😃

Cheers!

Grace

age and onion stuffing in a blue Polish pottery dish with colorful corn cobs in the background.

How To Make Delicious Sage and Onion Stuffing!

Grace
Sage and Onion Stuffing is the perfect accompaniment to any roast! So aromatic and delicious your whole family will love it!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 52 minutes
Toasting Bread Cubes 1 hour
Total Time 2 hours 7 minutes
Course accompaniment, Side Dish
Cuisine American, English
Servings 6 people
Calories 247 kcal

Equipment

  • 1 8"x8" baking pan for baking the stuffing
  • 1 Skillet or cast iron pan
  • 1 baking sheet for toasting bread cubes

Ingredients
  

  • ½ lb rustic bread cut into small bite sized cubes; I used sourdough
  • 1 onion diced
  • 1 small handful fresh sage leaves can also sub 1 tablespoon dried
  • 2 sprigs fresh thyme can also sub 1.5 ts dried
  • 1 celery stalk diced
  • 6 cloves garlic minced
  • 1.25-1.5 cups turkey or chicken broth may need a little more or less depending on how dry your bread cubes are
  • 1 egg
  • ½ ts salt or to taste
  • ½ ts pepper or to taste
  • pinch cayenne pepper or to taste
  • 5 tablespoon butter split (2 tablespoon for sautéing and 3 tablespoon for drizzling)

Instructions
 

  • First you will cut the bread into small cubes. Then you can leave them out to air dry overnight, or you can toast them in a 250F oven for an hour or so until they are dried out. To toast the bread cubes, place them on a large baking sheet so that they don't crowd one another. Stir around every 20 minutes or so until they are toasted. Then increase your oven temperature to 350F for baking the stuffing.
    Toasted bread cubes
  • Next we will sauté minced garlic, onion, and celery in 2 tablespoon butter on a medium heat until softened for around 10 minutes. Then we will add the thyme leaves and minced sage and stir until fragrant (around 1-2 minutes), then season with salt, pepper, and cayenne.
    minced garlic, celery, onion, thyme and sage cooked in butter until softened
  • Now add the sage and onion mixture to the bread cubes in a large bowl.
    Sage and onion mixture combined with toasted bread cubes
  • Whisk together the egg and broth, and then pour into the herb and vegetable mixture and combine.
    bread cube and sage and onion mixture in a bowl with a blue spoon and a white bowl containing a mixture of egg and broth
  • Drizzle 3 tablespoon of melted butter over the mixture and stir. At this point if the mixture seems too dry, you can add more broth a little at a time. We don't want the stuffing to be gummy, but we don't want it too dry either, so use your best judgement here.
    sage and onion stuffing some of which is in a blue spoon ready to bake
  • Place the mixture into an 8"x8" baking pan which has been greased or lined with foil. Bake covered with foil at 350F for 30 minutes. Remove the foil, then bake for another 10 minutes or so until the top bread cubes are nice and toasty! Taste and adjust for seasoning at this time.
    Sage and onion stuffing in an 8"x8" baking pan
  • Your delicious Sage and Onion Stuffing is now ready to serve!
    Sage and Onion Stuffing in a bowl with greenery in the background

Notes

Enjoy the wonderful herby aromas as your stuffing bakes!
Probably the most critical step in getting this stuffing right is how much broth to add.  We don't want the stuffing to be gummy, but we also don't want it too dry.  So right before baking (just after drizzling the butter) if the mixture seems too dry you can add broth just a little at a time before baking. 
This is perfect to serve with your roasts at anytime of the year! 

Nutrition

Calories: 247kcalCarbohydrates: 24gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 30mgSodium: 541mgPotassium: 169mgFiber: 2gSugar: 13gVitamin A: 81IUVitamin C: 3mgCalcium: 43mgIron: 1mg
Keyword dressing, stuffing
Tried this recipe?Let us know how it was!

Delicious and Easy Kochani Oven Baked Rice

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will introduce you to a fantastic recipe from Macedonia called Kochani Oven Baked Rice!

oven baked rice in a cast iron skillet with a bag of B Rice Kochani rice next to it

Oven Baked Kochani Rice Deserves A Place At Your Table!

I just discovered this AMAZING super easy and delicious baked rice dish from Macedonia! I promise you if you love rice you ABSOLUTELY HAVE TO MAKE THIS DISH!

Kochani Oven Baked Rice is:

  • Scrumptious!
  • Easy to make!
  • Colorful! The rice includes tomatoes, leeks, and carrots!
  • Budget friendly!
  • Did I say delicious!

So let me tell you a little about Kochani Rice!

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What is Kochani Rice?

Kochani rice comes from Macedonia and the Balkan region in Europe. The climate there is suitable to produce the highest quality grains, such as Kochani rice. You can read about this amazing rice at BGoodFood.com, and also purchase it here at MezeHub.com.

B Rice Kochani Rice

Kochani is mostly known for rice production. Therefore it makes perfect sense that one of their best known dishes is a rice dish!

What Ingredients Will I Need To Make Kochani Oven Baked Rice?

You will need the following ingredients to make this awesomely delicious traditional rice dish from Macedonia:

  • Rice (preferably and suitably B Rice Kochani Rice which you can purchase at Mezehub.com)
  • Leek
  • Tomato
  • Carrot
  • Vegetable Oil
  • Water
  • Chicken or vegetable stock cube
  • Salt
  • Pepper
  • Garlic powder
Bag of B Rice Kochani rice, rice in a white bowl, tomato, carrot, leek, vegetable oil, pepper, garlic powder, salt, and Maggi bouillon cube

There's a great chance that you may already have most of these ingredients in your fridge and pantry!

Now let's make some Kochani Oven Baked Rice!

The Method To Make This Easy and Delicious Traditional Oven Backed Rice From Kochani!

This recipe takes about 40 minutes...20 minutes prep and stove cooking and 20 minutes of baking.

First you'll want to prep your vegetables (this is the hardest part!). Be sure to clean the leek as best you can (there's always so much dirt inside the leaves) and then chop it as pictured below. Also grate the carrot and dice the tomatoes which will complete your veggie prep.

chopped leek, chopped tomatoes, grated carrot

Next, heat up your vegetable oil on medium high and fry the chopped leeks for around 3 minutes.

chopped leeks in a cast iron skillet

Next add the grated carrot, diced tomato, and rice to the pan.

chopped leek, chopped tomatoes, grated carrot, and B Rice Kochani rice in a cast iron skillet

Fry this mixture for around 4-5 minutes stirring occasionally.

Crumble up your stock cube and add salt, pepper, and garlic powder to this and combine.

seasonings in a small white bowl

Now add hot water and these seasonings to the rice and vegetables and stir well to combine.

rice and vegetables in a broth in a cast iron skillet

Last, place this in an oven which has been preheated to 375F and then bake for 20 minutes.

oven baked rice in a cast iron skillet

What comes out of your oven is a work of art! It's slightly crispy on the top, and beautiful with the colors of the leek, carrot, and tomato.

It's super hard not to dig in right away!

Oven Baked Kochani Rice Is The Perfect Side Dish!

oven baked rice in a cast iron skillet with a bag of B Rice Kochani rice next to it

This oven baked rice is the absolute perfect side dish to any of your favorite mains! You can also just devour it on its own..it's THAT GOOD!

Enjoy this wonderful and traditional dish from Macedonia called Kochani Oven Baked Rice soon!

If you make this dish and love it please leave a review below! Your feedback is important to me!

Some Other Recipes You May Enjoy!

Creamy and Dreamy Chicken Risotto

Chicken Risotto in a white bowl garnished with parsley with salad in the background

Garlicky, Buttery, and Cheesy Asian Noodles!

Garlicky, Buttery, and Cheesy Asian Noodles!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

oven baked rice in a cast iron skillet with a bag of B Rice Kochani rice next to it

Delicious and Easy Kochani Oven Baked Rice

Based on the B Rice Recipe for Oven Baked Rice
This is an AMAZING super easy and delicious baked rice dish from Macedonia! I promise you if you love rice you ABSOLUTELY HAVE TO MAKE THIS DISH!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Baking time 20 minutes
Total Time 38 minutes
Course Side Dish
Cuisine European, macedonian
Servings 4 servings

Equipment

  • cast iron skillet

Ingredients
  

  • 1 cup rice preferably B Rice Kochani rice!
  • 1 leek chopped
  • 1 tomato chopped
  • 1 carrot peeled and finely grated
  • ⅓ cup vegetable oil
  • 2 cup water warm it up before use in the dish
  • 1 chicken or vegetable stock cube I used Maggi brand chicken stock cube
  • ½ ts pepper
  • ½ ts garlic powder
  • ¼ salt or to taste

Instructions
 

  • Preheat your oven to 375F.
  • Prepare the vegetables by grating the carrot, and chopping the tomato and leek. Be sure to clean the leek well as dirt has a way of getting into the leeks!
    chopped leek, chopped tomatoes, grated carrot
  • Heat the oil in a cast iron pan on medium high. Add the chopped leeks and fry for around 3 minutes stirring frequently.
    chopped leeks in a cast iron skillet
  • Add the grated carrot, chopped tomato and rice to the skillet. Stir and fry for around 5 minutes.
    chopped leek, chopped tomatoes, grated carrot, and B Rice Kochani rice in a cast iron skillet
  • Crumble the stock cube in a small bowl, then add the salt, pepper, and garlic powder. Stir to combine.
    seasonings in a small white bowl
  • Now add hot water and these seasonings to the rice and vegetables and stir well to combine.
    rice and vegetables in a broth in a cast iron skillet
  • Place this in an oven which has been preheated to 375F and then bake for 20 minutes.
    oven baked rice in a cast iron skillet

Notes

This oven baked rice is the absolute perfect side dish to any of your favorite mains! You can also just devour it on its own..it's THAT GOOD!
Please use B Rice Kochani rice if you can.  However, you can substitute arborio rice in this recipe.
Bon appetit! 
Keyword kochani rice, oven baked rice, Rice
Tried this recipe?Let us know how it was!

Easy Cheese Fondue!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to enjoy an Easy Cheese Fondue!

Piece of bread dipped in cheese fondue on a skewer

1,000 FOODS TO EAT PROJECT

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Fondue, along with Raclette, is food #49 in my project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. I can unequivocally state that Fondue, along with Raclette is definitely one of the most enjoyable foods and experiences that I have tried so far!

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