Martinigans

On St. Martin’s Day, November 11, stuffed goose is prepared as a traditional dish throughout Austria. The dish has many variations, but the goose is typically stuffed with chestnuts and dried plums, then roasted. When served, it is traditionally accompanied by red cabbage, potatoes, or knödel dumplings.

Martinigans is sometimes drizzled over with a gravy made with a combination of stock (made from giblets) and pan drippings.