Crisp Goose With Dried Cherry Sourdough Stuffing Recipes

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

CRISP GOOSE WITH DRIED CHERRY-SOURDOUGH STUFFING

Steps:

• Trim wing tips from goose using a sharp knife, and transfer to a medium saucepan with reserved neck and heart. Cover with cold water by 3 inches, and bring to a simmer. Simmer gently for 2 hours. Strain stock through a sieve; discard solids. (You should have about 3 cups liquid.)
• Rinse goose inside and out, and pat dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Let stand at room temperature for 30 minutes.
• Prick goose all over with a fork. Season skin and cavity generously with salt and pepper. Fill cavity with herb sprigs. Pour 1 inch boiling water into roasting pan, and cover tightly with parchment-lined foil. Set roasting pan across 2 burners, and cook over medium heat for 1 hour to steam goose. Meanwhile, make the stuffing.
• Preheat oven to 350 degrees. Pour off pan juices. Scatter onion, carrot, and fennel around bottom of pan. Remove herb sprigs from cavity. Spoon stuffing into cavity. Return goose to roasting rack, breast side down, and re-cover with parchment-lined foil. Roast for 30 minutes.
• Raise oven temperature to 475 degrees. Uncover goose, and flip, breast side up. Add apples to bottom of pan. Roast until goose skin is golden, juices run clear, and an instant-read thermometer inserted into the breast reaches 165 degrees, 30 to 40 minutes more. Stuffing should also reach 165 degrees. Transfer goose to a cutting board, and let rest for at least 30 minutes before carving.
• Meanwhile, transfer apples to a serving platter, and cut in half if desired. Pour off fat from pan. Set roasting pan across 2 burners over medium-high heat. Add Marsala, and deglaze pan, scraping up brown bits from bottom using a wooden spoon.
• Strain pan juices through a fine sieve, pressing solids; discard solids. Transfer juices to a small saucepan, and bring to a boil.
• Mix cornstarch with 1/2 cup reserved goose stock, and whisk into pan juices. Add 1 more cup stock, and simmer until slightly thick, 2 to 5 minutes. Season with salt and pepper.
• Transfer stuffing to a serving bowl before carving goose. Transfer goose to platter with apples. Serve with gravy.

ROAST GOOSE AND STUFFING

Steps:

• Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
• Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
• Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
• Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
• Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
• When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING

Steps:

• Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
• Preheat oven to 350ºF.
• Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
• Prick skin and fat with a skewer in several places, being careful not to pierce meat.
• Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
• Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
• Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
• Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
• Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
• Remove to cutting board and let rest 15 minutes.
• Remove stuffing to a bowl and carve goose.

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING

Steps:

• For stuffing:
• Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
• For goose:
• Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
• Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

ROAST GOOSE WITH STUFFING

Steps:

• In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
• Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
• Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
• In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
• Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

DRIED CHERRY-SOURDOUGH STUFFING

Steps:

• Melt butter in a large skillet over medium heat. Cook fennel, celery, shallot, garlic, and apples, stirring occasionally, until soft, about 5 minutes. Add dried cherries, wine, and herbs. Simmer for 3 minutes. Pour over bread in a large bowl. Stir in stock and egg. Season with salt and pepper. Refrigerate until ready to use.
• Preheat oven to 350 degrees. Spoon 6 cups stuffing into goose cavity. Butter an 8-inch square baking dish. Transfer remaining stuffing to dish. Cover with parchment-lined foil. Bake stuffing for 45 minutes. Raise oven temperature to 400 degrees. Uncover, and bake until top of stuffing is crisp and brown, about 15 minutes.

ROAST GOOSE WITH TWO STUFFINGS

Steps:

• To make the outside-in stuffing, soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter until the onion is tender and the bacon cooked. Add the garlic and fry for another minute or so. Cool slightly then mix with the remaining ingredients, including the cranberries and port, adding enough of the egg to bind. Fry a small piece of stuffing to test seasoning and adjust accordingly.
• To make the hazelnut and orange stuffing, fry the shallots gently in the butter until golden, then add the sugar and the orange juice. Simmer until the liquid has virtually all evaporated leaving a delicious jammy mass of shallots. Pour boiling water over the sage, leave for one minute, then drain and squeeze dry. Add to the shallots, along with all the other ingredients. Fry a small piece of stuffing to test seasoning and adjust accordingly
• Preheat the oven to 190C/375F/Gas 5.
• To prepare the goose, trim the excess fat from inside the goose. Pack the 'outside-in' stuffing into the neck end of the goose, pressing it firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with wooden cocktail sticks or a metal skewer.
• Fill three-quarters the stomach cavity with the hazelnut and orange stuffing.
• Prick the skin of the goose all over with a fork. Season with salt and pepper. Lay some of the fat removed from the cavity over the thighs to keep them moist. Cover with foil and place on a rack in the oven with a tray underneath so that you can empty out the fat regularly.
• Roast a 4kg/9lb goose for three hours, a 4.5-5kg/10-11lb goose for three-and-a-half hours and a 5.5kg/12lb goose for four hours.
• Remove the foil for 30-40 minutes before the end of the cooking time so that the skin can brown and crisp. To test it is cooked, pierce the fattest part of the thigh with a skewer. If the juices run clear then the bird is done.
• Rest for 20-30 minutes, oven turned off with the door ajar, before carving.

ROASTED GOOSE WITH SAVORY GARLIC STUFFING

Steps:

• Preheat oven to 425°. Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside., For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute. Transfer to a large bowl; stir in stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together., Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Place goose breast side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand 20 minutes before removing stuffing and carving goose.