Goose With Cornbread Stuffing Recipes

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CORNBREAD DRESSING



Cornbread Dressing image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

ROAST GOOSE WITH APPLE STUFFING



Roast Goose with Apple Stuffing image

Enjoy the flavors of autumn in this hearty, fragrant roast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h10m

Yield 8

Number Of Ingredients 14

1 whole goose, 8 to 10 pounds, thawed if frozen
2 cups water
1 small onion, sliced
3/4 teaspoon salt
6 cups soft bread crumbs (9 slices)
1/4 cup butter or margarine, melted
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium tart apples, chopped (3 cups)
2 medium celery stalks (with leaves), chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • Remove excess fat from goose.
  • Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
  • Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
  • Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving.
  • Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
  • Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.

Nutrition Facts : Calories 845, Carbohydrate 27 g, Cholesterol 195 mg, Fat 2, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1000 mg

ROAST GOOSE WITH STUFFING



Roast Goose with Stuffing image

A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!

Provided by Ann

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 5h40m

Yield 6

Number Of Ingredients 22

10 slices French bread, cut into cubes
1 cup dried currants
4 apples - peeled, cored and sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
¼ cup white wine
1 teaspoon tomato paste
1 (10.5 ounce) can condensed chicken broth
1 tablespoon cornstarch
¼ cup water
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 1169.2 calories, Carbohydrate 63.3 g, Cholesterol 253.8 mg, Fat 67.9 g, Fiber 6.2 g, Protein 74 g, SaturatedFat 23.2 g, Sodium 880.5 mg, Sugar 28.7 g

SPICY ROAST GOOSE WITH APPLE STUFFING



Spicy Roast Goose with Apple Stuffing image

We always have goose for Christmas, and this recipe makes an already special dish magnificent.

Provided by Caroline65

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 12

Number Of Ingredients 7

1 (12 pound) goose, thawed if purchased frozen
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
salt and black pepper to taste
8 apples, peeled, cored and sliced
½ cup Calvados (apple brandy)
2 teaspoons ground cinnamon

Steps:

  • Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
  • Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
  • Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
  • With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 13.8 g, Cholesterol 141.7 mg, Fat 34.3 g, Fiber 2.5 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 110 mg, Sugar 10.2 g

WILD GOOSE WITH GIBLET STUFFING



Wild Goose with Giblet Stuffing image

This recipe is one of our favorite ways to prepare goose and it's especially nice for the holidays. My husband does a lot of hunting, so I'm always looking for new ways to fix game. - Louise Laginess, East Jordan, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6-8 servings.

Number Of Ingredients 15

1 wild goose (6 to 8 pounds)
Lemon wedges
Salt
STUFFING:
Goose giblets
2 cups water
10 cups crumbled cornbread
2 large Granny Smith apples, chopped
1 large onion, chopped
1/3 cup minced fresh parsley
1 to 2 tablespoons rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Butter, softened

Steps:

  • Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes., Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter., Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.

Nutrition Facts :

GOOSE WITH CORNBREAD STUFFING



Goose With Cornbread Stuffing image

Make and share this Goose With Cornbread Stuffing recipe from Food.com.

Provided by Leslie O

Categories     Breads

Time 4h45m

Yield 10-12 serving(s)

Number Of Ingredients 20

8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix
1 (10 -12 lb) domestic goose
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrot
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or 1 cup chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or 1/2 cup additional chicken stock

Steps:

  • Prepare corn bread according to package directions;cool.
  • Rub salt on inside of goose cavity.
  • Prick skin well and set aside.
  • Cut cornbread into cubes, and place on baking pan.
  • Bake at 350*F for 15-20 minutes or until lightly browned.
  • Set aside in large bowl.
  • Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
  • Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
  • Add broth; toss gently.
  • Stuff the goose body and neck cavities; truss opening.
  • Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
  • Place goose breast side up, over vegetables.
  • Pour wine or broth over goose.
  • Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.

Nutrition Facts : Calories 867.7, Fat 59.3, SaturatedFat 18.8, Cholesterol 190.6, Sodium 504.8, Carbohydrate 28.9, Fiber 4.8, Sugar 10.9, Protein 51.9

ROAST GOOSE AND STUFFING



Roast Goose and Stuffing image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 13

50 prunes
Earl Grey tea
1/4 pint (1/2 cup) dry vermouth
3/4 pint (1 1/2 cups) goose stock (made from the neck and giblets)
1 ounce butter
4 shallots, finely chopped
Goose liver, blanched and finely chopped
1/4 pint (1/2 cup) port
4 ounces pate de foie gras (or similar)
3 tablespoons fresh bread crumbs
Pinch ground allspice and dried thyme
Salt and freshly ground black pepper
1 (10 pound) oven-ready goose

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 TWO STUFFINGS



Roast goose with two stuffings image

Great Christmas Goose!

Provided by angela_lpe

Time 4h

Yield Serves 8

Number Of Ingredients 0

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.

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING



Roast Goose with Garlic, Onion and Sage Stuffing image

Provided by Don Shingler, Jr.

Categories     Chicken     Garlic     Onion     Roast     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Sage     Bon Appétit     Seattle     Washington

Yield Serves 6

Number Of Ingredients 18

Stuffing
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth
Goose
1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices

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.

GOOSE WITH VINEYARD STUFFING



Goose with Vineyard Stuffing image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 21

Vegetable oil cooking spray
1 quince, peeled, cored, and cut into 1-inch dice
1 pear, peeled, cored, and cut into 1-inch dice
2 tablespoons dark brown sugar
4 ounces ground chicken breast
4 ounces ground pork
4 ounces loose sausage meat
1 cup freshly grated Parmesan cheese
1 cup bread crumbs
1 egg
2 tablespoons salt
Freshly ground black pepper to taste
1/2 teaspoon grated nutmeg
1/2 cup dried sour cherries, soaked in warm water for 30 minutes to plump, then drained
1/2 pound red grapes, preferably seedless
Seeds of 1 pomegranate
1 goose, approximately 6 pounds
4 tablespoons butter
1/2 cup extra virgin olive oil
2 cups white wine
1 cup chicken stock

Steps:

  • Preheat the oven to 200 degreees F. Line a sheet pan with parchment paper. Spray the parchment paper with vegetable oil spray. Place the quince and the pear in a simgle layer on the parchment paper and sprinkle the brown sugar on top. Bake in a preheated oven until caramelized, about 45 minutes.
  • Meanwhile, in a bowl, combine the ground chicken and pork with the loose sausage meat, Parmesan, bread crumbs, egg, 1/2 tablespoon of the salt, pepper and nutmeg. When the mixture is amalgamated, add the quince and pear, along with the dried cherries, grapes, and pomegranate seeds.
  • Turn the oven up to 375 degrees F. Spoon the stuffing loosely into the main cavity of the goose (if there's extra, you can cook it in a buttered ovenproof dish). Rub the butter all over the goose, then season it with 1 1/2 tablespoons of the salt. Tuck the wing tips under the goose, and tie the legs together. Pour the olive oil into a roasting pan and place the goose in it, breast side up. Roast in the top third of the preheated oven until the goose begins to turn brown, about 30 minutes. Reduce the temperature to 325 degrees, pour the white wine over the goose, and cover it loosely with foil. Continue roasting, adding the stock when the wine has evaporated, and basting every 20 minutes, for 2 hours, or until an instant-read thermometer placed in the thickest part of the thigh registers 180 degrees.
  • Transfer the goose to a carving board with channels to hold the juice, cover it again with foil, and let it rest for a good 20 minutes before carving.

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From crecipe.com


HOMETOWN BUFFET CORN BREAD STUFFING - COOKEATSHARE
Trusted Results with Hometown buffet corn bread stuffing. Tyler's Hometown Church Buffet: Food 911 : Food Network. Tyler helps uplift his dad's church buffet food to restaurant-quality cuisine with Succulent Pork Loin Stuffed with Dried Fruit, Braised Red Cabbage with Apples, and .... Hometown Favorites : The Best Thing I Ever Ate : Food Network. There's no place like home, …
From cookeatshare.com


GOOSE WITH CORNBREAD STUFFING RECIPES
Reserve for dressing. Let turkey cool 30 minutes in foil. Remove from foil. Remove skin and carve. Serve with cornbread dressing. Cornbread Dressing: Combine first 5 ingredients in a large bowl; set aside. Combine celery, onion, butter and water in a medium saucepan. Bring to a boil over medium heat. Remove from heat and add to cornbread mixture.
From tfrecipes.com


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