Roast Goose With Dried Apple Stuffing Recipe
Ingredients
| 2 tablespoons unsalted butter or margarine | ||
| Onions | 2 Cup (16 tbs), chopped (For the stuffing:) | |
| Celery | 1 Cup (16 tbs), chopped (For the stuffing:) | |
| Garlic | 3 Clove (5gm), minced (For the stuffing:) | |
| 1 teaspoon each dried marjoram, sage, and thyme | ||
| 8 ounces dried apples, soaked, drained, and chopped | ||
| Whole wheat bread slices | 6 Cup (16 tbs), toasted (For the stuffing:) | |
| Parsley | 1/2 Cup (16 tbs), minced (For the stuffing:) | |
| 1/2 teaspoon each salt and black pepper | ||
| 1/2 cup Chicken Stock or low- sodium chicken broth | ||
| 1 goose with giblets (10 to 12 pounds) | ||
| 1/2 teaspoon each salt and black pepper | ||
| Yellow onion | 1 Large, quartered (For the goose:) | |
| Celery stalks | 2 , quartered (For the goose:) | |
| 1 carrot, scrubbed and quartered | ||
| Garlic | 4 Clove (5gm), peeled (For the goose:) | |
| 4 cups Chicken Stock or low- sodium chicken broth | ||
| Tomato Paste | 1 Tablespoon (For the gravy:) | |
| Parsley sprigs | 12 (For the gravy:) | |
| 1 teaspoon each dried marjoram, sage, and thyme | ||
| Salt | 1/4 Teaspoon (For the gravy:) | |
| 6 each whole cloves, juniper berries, and black peppercorns (optional) | ||
| Cornstarch | 2 Tablespoon (For the gravy:) | |
| 1/4 cup Madeira, port, or water | ||
Directions
1. To prepare the stuffing: In a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the onions, celery, garlic, marjoram, sage, and thyme and saute for 5 minutes or until tender. Transfer to a large bowl, and toss with the remaining stuffing ingredients.
2 . To prepare the goose: Preheat the oven to 425 °F Wash the goose and pat it dry, reserving the giblets and discarding the fat and liver. Loosely stuff the body and neck cavities and prick the skin on the lower breast, legs, and around the wings with a skewer. Truss, then sprinkle with the salt and pepper. Transfer the rest of the stuffing to a buttered au gratin dish, cover tightly with foil, and refrigerate.
3. Place the goose, breast-side-up, on a rack in a large shallow roasting pan, insert a roasting thermometer in its thigh, and surround with the onion, celery, carrot, garlic, and reserved giblets. Roast the goose, uncovered, for 30 minutes. Lower the heat to 325°F and pour over 1 cup of boiling water. Continue to roast, basting with the pan juices and skimming off the fat, for 2 to 2 1/2 hours more or until the thermometer registers 175°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the goose stand for 15 minutes, then carve it, and discard the skin.
4. Meanwhile, prepare the gravy: After the vegetables and giblets have cooked with the goose for 1 hour and are well browned, transfer them to a medium-size saucepan. Add the stock, tomato paste, parsley, marjoram, sage, thyme, and salt, plus the cloves, juniper berries, and peppercorns if you wish; bring to a boil over high heat. Lower the heat and simmer, uncovered, for 1 hour, skimming occasionally, then strain.
5. In a cup, whisk the cornstarch and Madeira until smooth; whisk into the gravy. Return to a boil and cook for 3 minutes, whisking, until the gravy thickens slightly. Serve with the goose and your favorite accompaniments.
2 . To prepare the goose: Preheat the oven to 425 °F Wash the goose and pat it dry, reserving the giblets and discarding the fat and liver. Loosely stuff the body and neck cavities and prick the skin on the lower breast, legs, and around the wings with a skewer. Truss, then sprinkle with the salt and pepper. Transfer the rest of the stuffing to a buttered au gratin dish, cover tightly with foil, and refrigerate.
3. Place the goose, breast-side-up, on a rack in a large shallow roasting pan, insert a roasting thermometer in its thigh, and surround with the onion, celery, carrot, garlic, and reserved giblets. Roast the goose, uncovered, for 30 minutes. Lower the heat to 325°F and pour over 1 cup of boiling water. Continue to roast, basting with the pan juices and skimming off the fat, for 2 to 2 1/2 hours more or until the thermometer registers 175°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the goose stand for 15 minutes, then carve it, and discard the skin.
4. Meanwhile, prepare the gravy: After the vegetables and giblets have cooked with the goose for 1 hour and are well browned, transfer them to a medium-size saucepan. Add the stock, tomato paste, parsley, marjoram, sage, thyme, and salt, plus the cloves, juniper berries, and peppercorns if you wish; bring to a boil over high heat. Lower the heat and simmer, uncovered, for 1 hour, skimming occasionally, then strain.
5. In a cup, whisk the cornstarch and Madeira until smooth; whisk into the gravy. Return to a boil and cook for 3 minutes, whisking, until the gravy thickens slightly. Serve with the goose and your favorite accompaniments.
Chef
