Holiday Goose Recipe
Ingredients
| GRAVY | ||
| Neck and giblets from goose | ||
| Water | 2 1/2 Cup (16 tbs) | |
| 1/2 cup dry red wine or cranberry apple juice cocktail | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Flour | 1/3 Cup (16 tbs) | |
| STUFFING | ||
| 6 cups dry bread cubes | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Cranberries | 1 Cup (16 tbs), frozen | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves | ||
| Tarragon leaves | 2 Teaspoon, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs), melted | |
| GOOSE | ||
| Goose | 1 , frozen | |
Directions
In medium saucepan, combine all gravy ingredients except flour.
Bring to a boil over medium high heat, stirring occasionally.
Reduce heat to medium; cover and cook 30 to 45 minutes or until giblets are tender.
Cool; drain, reserving liquid.
Add additional water, wine or juice cocktail if necessary to make 3 cups.
Cover and refrigerate liquid.
Chop giblets to add to stuffing, if desired.
Discard onion and celery.
In large bowl, combine all stuffing ingredients; mix well.
Heat oven to 400°F.
Remove excess fat from goose.
Rinse goose inside and out; pat dry.
Stuff neck cavity with 1 to 2 cups of the stuffing.
Fasten with small skewers.
Stuff body cavity with remaining stuffing.
Secure with small skewers.
Tie legs together and secure wings to body of goose with string.
Place goose, breast side up, on rack in large roasting pan.
Pierce goose skin several times with fork or sharp knife.
Brush goose with wine.
Roast at 400°F. for 1 hour.
Remove fat with baster every half hour or as it accumulates.
Reduce heat to 325°F.
Continue roasting 1 1/4 to 1 1/2 hours or until juices run clear, brushing with wine occasionally.
Remove goose from roaster; place on serving platter.
Cover goose with foil; keep warm.
To make gravy, remove 3 tablespoons fat from roasting pan; place in large saucepan.
Discard remaining fat from roasting pan.
Add 1 cup of the refrigerated gravy liquid to roasting pan; heat and stir to loosen drippings.
Transfer drippings to saucepan.
In medium bowl with wire whisk, stir flour into remaining 2 cups gravy liquid.
Add flour mixture to saucepan.
Cook over medium high heat until mixture boils and thickens, stirring constantly.
Keep warm; strain just before serving, if desired.
Bring to a boil over medium high heat, stirring occasionally.
Reduce heat to medium; cover and cook 30 to 45 minutes or until giblets are tender.
Cool; drain, reserving liquid.
Add additional water, wine or juice cocktail if necessary to make 3 cups.
Cover and refrigerate liquid.
Chop giblets to add to stuffing, if desired.
Discard onion and celery.
In large bowl, combine all stuffing ingredients; mix well.
Heat oven to 400°F.
Remove excess fat from goose.
Rinse goose inside and out; pat dry.
Stuff neck cavity with 1 to 2 cups of the stuffing.
Fasten with small skewers.
Stuff body cavity with remaining stuffing.
Secure with small skewers.
Tie legs together and secure wings to body of goose with string.
Place goose, breast side up, on rack in large roasting pan.
Pierce goose skin several times with fork or sharp knife.
Brush goose with wine.
Roast at 400°F. for 1 hour.
Remove fat with baster every half hour or as it accumulates.
Reduce heat to 325°F.
Continue roasting 1 1/4 to 1 1/2 hours or until juices run clear, brushing with wine occasionally.
Remove goose from roaster; place on serving platter.
Cover goose with foil; keep warm.
To make gravy, remove 3 tablespoons fat from roasting pan; place in large saucepan.
Discard remaining fat from roasting pan.
Add 1 cup of the refrigerated gravy liquid to roasting pan; heat and stir to loosen drippings.
Transfer drippings to saucepan.
In medium bowl with wire whisk, stir flour into remaining 2 cups gravy liquid.
Add flour mixture to saucepan.
Cook over medium high heat until mixture boils and thickens, stirring constantly.
Keep warm; strain just before serving, if desired.
Chef
