Stuffed roast goose - country living

10 servings

Ingredients

Quantity Ingredient
½ cup (1 stick) butter or margarine
1 large Onion, chopped
3 Stalks celery, sliced
8 cups Day-old firm white bread cubes
4 cups Day-old firm whole-wheat bread cubes
2 teaspoons Dried thyme leaves
1 teaspoon Salt
½ teaspoon Ground black pepper
¾ cup Water
1 large Egg
1 14 to 14 1/2-lb fresh or thawed frozen goose
1 large Carrot, chopped
2 Bay leaves
¼ cup Unsifted all-purpose flour
Kale leaves (opt.)
Sugar-coated lady apples and champagne grapes (opt.)

Directions

1. In 8-quart saucepot, melt butter over medium heat. Reserve ¼ C onion and add remaining onion to butter; saute 5 minutes. Add celery and cook until tender-crisp. Stir in bread cubes, thyme, ½ t salt, and ¼ t pepper until lightly mixed and remove from heat. In cup, combine water and egg; stir egg mixture into bread mixture. Set bread mixture, or stuffing, aside.

2. Heat oven to 400'F. Remove neck and giblets from goose. Remove excess fat from neck and body cavities. (Goose fat will be welcomed by wild birds or may be rendered and used in cooking.) Rinse goose, neck, and giblets and drain well. Fill neck cavity with some stuffing. Fasten neck skin to back with a small metal skewer. Spoon remaining stuffing into body cavity and tie legs together.

3. Place goose, breast side up, on wire rack in shallow roasting pan.

With tines of fork, pierce skin of goose well. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone,

4. Roast goose, uncovered, 1 hour. Meanwhile, in 2-quart saucepan, cook neck and giblets over medium heat until well browned, stirring occasionally. (If desired, exclude the liver, wrap and freeze for another use.) Stir reserved onion, the carrot, and bay leaves into giblets; add enough water to cover. Heat to boiling over high heat.

Reduce heat to low, cover, and simmer 1 hour.

5. Reduce oven temperature to 325F and continue roasting goose 2½ to 3 hours longer or until thermometer registers 185'F. During roasting, spoon off accumulated fat at 30-minute intervals. Transfer goose to large platter; let stand 15 minutes before carving.

6. Meanwhile, to prepare gravy, skim off all but about 3 T fat from the goose drippings in the roasting pan. Strain the liquid from cooking neck, giblets, and vegetables through a large sieve into a large measuring cup or bowl. Discard the particles. Measure 3 C liquid and set aside. If not enough, add water or chicken broth.

7. Into the roasting pan with the reserved fat, stir flour until well mixed. Gradually stir in reserved 3 C liquid and cook over medium-low heat until thickened and bubbly. Stir in remaining ½ t salt and ¼ t pepper. Pour gravy into a small pitcher.

8. Remove skewer and untie the goose legs. Garnish platter with kale, apples, and grapes, if desired. Carve the goose and serve with stuffing and gravy.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg> Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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