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Roast Goose With Sage And Onion Stuffing Recipe
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Goose fat||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 17684 Calories from Fat 14032
% Daily Value*
Total Fat 1556 g2394.2%
Saturated Fat 452.1 g2260.6%
Trans Fat 0 g
Cholesterol 3658.7 mg
Sodium 4931.8 mg205.5%
Total Carbohydrates 86 g28.8%
Dietary Fiber 3.9 g15.7%
Sugars 8.1 g
Protein 732 g1464.6%
Vitamin A 49.9% Vitamin C 330%
Calcium 60.7% Iron 658.3%
*Based on a 2000 Calorie diet
Fill neck cavity with 1 cup Sage and Onion Stuffing and secure neck skin to back of bird with a metal or wooden skewer.
Fill body cavity with remaining stuffing and close opening.
Prick entire surface of goose with a sharp-tined fork.
Place goose, breast side up, in roasting pan.
Pour 1 cup each dry white wine and water into pan and add 1/2 cup chopped onion and 1 garlic clove, sliced.
Roast 30 minutes to the pound at 325Â°, basting every 30 minutes. (If goose becomes browned to your liking before cooking time is completed, cover loosely with foil.)
Remove goose from oven and allow to rest for 15 minutes before carving.
Skim fat from pan drippings, reserving 2 tablespoons.
Pour off pan drippings and add enough chicken broth to make up 3 cups liquid.
Return reserved 2 tablespoons goose fat to roasting pan and, while off heat, add 6 tablespoons flour, blending until smooth.
Stir in 3 cups liquid and cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Strain and add salt and pepper to taste.