Home Forums Forum Recipes Poultry Recipes STUFFED GOOSE

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #13616
    luckylucky
    Moderator

    STUFFED GOOSE

    1 wild goose, 5 to 6 lbs. (dressed
    weight)
    1/2 c. butter or margarine
    4 c. bread cubes
    3/4 tsp. ground sage
    1/4 tsp. pepper
    1/3 c. raisins
    1/2 c. butter or margarine
    1/3 c. minced onion
    3/4 c. chopped celery (stalks and
    leaves)
    1 1/2 tsp. salt
    1/2 tsp. ground thyme
    1 1/2 c. finely chopped apple
    1 c. apple cider
    1/4 c. grape jelly

    Heat oven to 325 degrees. Wash goose and pat dry with paper towels. In large skillet, cook and stir onion and celery in 1/2 cup butter until onions is tender.r Stir in about a third of the bread cubes, the salt, sage, thyme, pepper, apple and raisins. Toss and stuff the body cavity lightly. Close the opening with skewers and lace. Place goose breast side up on rack in shallow roasting pan. Pour 1 cup apple cider over goose and cover. Roast 30 minutes. In saucepan cook and stir 1/4 cup butter, the jelly and 1 cup apple cider over low heat until jelly is melted. Uncover goose and roast 2 to 2 1/2 hours longer or until done, basting frequently with jelly mixture. Goose is done when juices are no longer pink when meat is pricked with fork and meat is no longer pink when cut between leg and body. Serves 6.

    #57256
    luckylucky
    Moderator

    STUFFED GOOSE

    1 (10-12 lb.) goose
    1 med. head of fresh green cabbage,
    shredded very finely
    6 firm, tart apples, peeled, cored &
    roughly chopped
    1 lemon, peeled, seeded & the pulp
    chopped
    1 c. dry white wine
    Salt, freshly ground pepper
    1 c. Italian parsley, leaves only,
    chopped
    1/2 tsp. each marjoram, thyme,
    chervil & sage
    1/4 tsp. cracked allspice
    1 c. golden raisins
    3/4 c. Madeira combined with
    1/2 c. lemon juice

    The secret to trimming the fat from the goose is to roast it for an hour in a hot oven before stuffing it. The initial exposure to the hot oven will melt away a good deal of the fat, which then can be discarded. Season the goose liberally with salt and freshly ground pepper and rub inside and out with a cut lemon. Using the sharp tines of a carving fork, prick the bird all over, especially around the breast and thighs where fatty deposits lie. Place the goose on a rack in a large roasting pan and roast in a 475 degree oven for 1 hour. Remove goose from the oven, lower heat to 350 degrees and permit bird to cool slightly. Stuff the goose as follows: Blanch shredded cabbage in a large pot of rapidly boiling water for 2 minutes. Drain and place in a large bowl. Add the chopped apples, lemon pulp and raisins and toss lightly. Add herbs, allspice, dry white wine, salt and freshly ground pepper. Toss together. Stuff the cavity of the goose lightly, truss and place back on the rack of the roasting pan. Roast goose 20 minutes to the pound. Draw off accumulated fat from time to time. Baste the goose periodically with the Madeira and lemon juice. Goose is done when it is golden brown and the leg juices run clear yellow when pricked with a fork.

Viewing 2 posts - 1 through 2 (of 2 total)
  • You must be logged in to reply to this topic.