While we often think of a big, beautiful turkey as the star of the Christmas feast, it’s actually a humble goose that takes center stage in the Cratchit household in “A Christmas Carol.” Remember that scene where Scrooge sends a little street urchin to buy a turkey? Well, back in Victorian London, turkey was considered quite fancy and really expensive, so most families enjoyed a delicious goose instead!
When Dickens wrote his heartwarming story, goose was the go-to choice for Christmas dinner. It was more affordable and readily available, making it perfect for families looking to celebrate the holiday. In fact, many American families today still enjoy goose as part of their Christmas traditions, and it’s often featured on tables in Europe, especially in countries like Britain, Denmark, and Germany.
The tradition of eating goose at Christmas has some deep roots. It’s been a festive favorite for ages! Did you know that geese are at their plumpest in December? Plus, they were once the star of Michaelmas celebrations in the Middle Ages and even had a place in ancient rituals honoring gods like Odin and Thor. So, when you think about a Christmas goose, it’s not just any bird; it carries a rich history!
And here’s a sweet thought: many believe that sharing a roast goose can bring families together around the table, making those holiday moments even more special. So, whether you’re enjoying turkey or goose this Christmas, remember that it’s all about gathering with loved ones and creating joyful memories!
LASAGNA MARINARA
Not your typical meat filled lasagna, and not your
cheese filled. This is surprisingly filled with a variety of fish!
LASAGNA
| 1 BOX (16 ounces) LASAGNA NOODLES 1 ½ LBS COOKED FISH – your favorite, such as cod, sea bass, monk fish, crabmeat, lobster meat or shrimp, all cut into bite size pieces or chunks | 1 CONTAINER (32 ounces) RICOTTA – drained, whole milk 4 TBS ITALIAN GRATED CHEESE – your favorite, Parmesan or Romano GROUND NUTMEG – to taste |
| A FEW SPRIGS OF FRESH BASIL – torn | 2 EGG – lightly beaten |
| SALT – to taste | FRESHLY GROUND PEPPER – to taste |
Cook pasta according to directions, al dente. (This is the only time I add a little, very little, olive oil to the pasta water. It helps to keep the noodles from sticking together.) Drain on damp towels and set aside. In a large bowl, combine the remailing ingredients for the filling, mix well and set aside.
SAUCE
| 1 CAN (28 ounces) TOMATO PUREE | ¼ CUP OLIVE OIL |
| 2 GARLIC CLOVES – minced | PINCH HOT PEPPER FLAKES – to taste |
| FEW LEAVES FRESH BASIL – minced | 1 LB SHRIMP -peeled, deveined, chopped |
| ½ CUP HEAVY CREAM –more to taste | 1-2 TBS BUTTER – unsalted |
Prepare sauce: In large saucepan combine tomato puree (or your own homemade sauce, if you prefer), olive oil, garlic, hot pepper flakes, basil. Over medium-high heat bring to a slow boil, occasionally stirring. Reduce heat to low and then allow to simmer for about 15 minutes. Add chopped shrimp and continue to cook for a few minutes longer until the shrimp is fully cooked. Remove from the heat, add butter and cream, mix well and set aside.
PREHEAT OVEN TO 375º. LIGHTLY GREASE A 9X13-INCH BAKING PAN.
Spread sauce evenly over the bottom and cover with one layer of the cooked lasagna noodles. Spoon some sauce over the lasagna and top with some filling spreading evenly. Continue layering until everything is used., ending with noodles topped with sauce.
Bake for 45 minutes or until the lasagna is bubbly and brown at the edges. Let rest for about 15-20 minutes before cutting. Sprinkle with some freshly grated cheese, if desired or a small amount of shredded freshly made whole milk mozzarella.
Serves 8-10
BUON APPETITE!
Ancora 
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