Roast Goose with Sage and Onion Stuffing Recipe
Ingredients
| Goose - 1 young weighing 8-10 pounds | ||
| Butter | 4 Ounce | |
| Onions | 2 Pound | |
| Sage Leaves - 8-9 fresh | ||
| Cooking Apples - 2 | ||
| White breadcrumbs | 12 Ounce | |
| Lemon Rind - 1, grated | ||
| Egg | 1 | |
| Stock Made from Giblets of Goose - 3/4 pint | ||
| Oil | 4 Tablespoon | |
| Flour | 1 Tablespoon | |
| Cider - a little | ||
| Canned Apples Sauce - 1 large | ||
Directions
MAKING
1) Make the stuffing, by melting some butter in a frying pan
2) Saute the slice onions till transparent
3) Place the sage leaves for a minute or two into oiling water if using fresh
4) Drain the leaves and using a sharp knife, finely chop them
5) Using a peeler, peel the apple and then chop the apple
6) Tip in the apple to the breadcrumb mixture along with the chopped sage and lemon rind
7) Add in the cooked onions, beaten egg and a few teaspoons of stock
8) Ad d in salt and peeler to taste
9) Using absorbent paper, wipe the goose inside out
10) On a weighing scale, weigh the goose and calculate the cooking time which 25 minutes per pound
11) Filling the cavity with the stuffing
12) Using a needle and thread, sew up the opening
13) Using a sharp fork, lightly prick the goose all over
14) In a roasting pan, heat some oil
15) Place the goose in the roasting pan on wire rack
16) Baste the goose regularly
17) Season with salt and pepper
18) Place in eh oven to cook for 25 minutes
19) Lower the temperature to 350 F
20) For the last half hour, pour in the sour cream
21) Cook the goose till crisp brown
22) Pour off extra fat and sprinkle in the flour
23) Add the stock and bring the mixture to a boil mashing the apples
24) Tip in the cider
25) Strain the gravy into a boat
SERVING
26) Serve the goose with the gravy and apples sauce separately
1) Make the stuffing, by melting some butter in a frying pan
2) Saute the slice onions till transparent
3) Place the sage leaves for a minute or two into oiling water if using fresh
4) Drain the leaves and using a sharp knife, finely chop them
5) Using a peeler, peel the apple and then chop the apple
6) Tip in the apple to the breadcrumb mixture along with the chopped sage and lemon rind
7) Add in the cooked onions, beaten egg and a few teaspoons of stock
8) Ad d in salt and peeler to taste
9) Using absorbent paper, wipe the goose inside out
10) On a weighing scale, weigh the goose and calculate the cooking time which 25 minutes per pound
11) Filling the cavity with the stuffing
12) Using a needle and thread, sew up the opening
13) Using a sharp fork, lightly prick the goose all over
14) In a roasting pan, heat some oil
15) Place the goose in the roasting pan on wire rack
16) Baste the goose regularly
17) Season with salt and pepper
18) Place in eh oven to cook for 25 minutes
19) Lower the temperature to 350 F
20) For the last half hour, pour in the sour cream
21) Cook the goose till crisp brown
22) Pour off extra fat and sprinkle in the flour
23) Add the stock and bring the mixture to a boil mashing the apples
24) Tip in the cider
25) Strain the gravy into a boat
SERVING
26) Serve the goose with the gravy and apples sauce separately
Chef
