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In Germany, the christmas bird is duck or goose and the stuffing is what makes the roast a festive one.
150g goose liver(or any liver)
150g sausage meat
90g breadcrumbs
1 tablespoon chopped parsley
pinch sage and mint
2 eggs
salt and pepper
60g walnuts
90g raisins and sultanas
120g diced apples and pears
30g flour
1. Blend minced liver and sausage meat with crumbs, flour and beaten egg. 2. Then add nuts and fruits with seasoning. 3. Stuff the bird.
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