|
Roast Goose with Savoury Stuffing
As a Christmas turkey alternative, Roast Goose - free-range and oozing with flavour - is hard to resist.
This recipe is for Roast Goose wit a tasty and savoury stuffing, which is also ideal as an alternative roast for Sunday Lunch, Thanks Giving or Easter.
Ingredients:
7 - 8 lbs (1 3-3.5kg) Goose, giblets removed
3 lbs (1.36kg) Toasted Breadcrumbs
1 Large Onion, chopped
1 Large Cooking Apple, chopped
5 fl oz (140ml) Chicken Stock
4 oz (110g) Raisins
2 oz (55g) Toasted Flaked Almonds
2 oz (55g) Parsley, minced
1 tsp Dried Sage Leaves
Salt and Black Pepper, to taste
Serves: 6
Method:
Stuffing:
Place the onion, apple and half of the stock into a small saucepan.
Bring to a boil
Simmer for 5 minutes or until onion and apple are tender.
In a large mixing bowl:
Add the onion mixture.
Add the breadcrumbs.
Add the raisins.
Add the almonds.
Add the parsley.
Add the sage.
Season to taste.
Moisten with the remaining stock.
Allow to stand for 30 minutes.
Preheat oven to 180°C: 350°F: Gas 4
Roasting the Goose:
Rinse goose, drain, and pat dry.
Use a skewer to pierce the skin:
On the lower breast,
On the the legs,
Around the wings of the goose
Stuff the goose with some of the stuffing mixture.
Truss the goose.
Place goose, breast-side-up, on a wire rack in large roasting tin.
Insert a roasting thermometer into the thigh without touching the bone.
Spoon remaining stuffing into a lightly greased casserole, cover and refrigerate.
Roast goose for 2 to 2½ hours or until the thermometer registers 175°F.
Draining of the goose fat often, during the roasting period
Bake the covered casserole of stuffing for the last 30 minutes of roasting.
Let the goose stand for 15 to 20 minutes before carving.
Serve:
With cranberries and apple jellies, as the sharpness and freshness of both make an excellent accompaniment to roast goose, they balance the richness of the meat.
With seasonal green vegetables and boiled or roasted potatoes.
|
|
|
© All rights, including copyright, in the content and design of these web pages
are owned or controlled for these purposes by Laura A. Gordon. In accessing these web pages, you agree that you may only download the content
for your own personal non-commercial use.
|