Roast Goose With Apple Stuffing Recipes

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ROAST GOOSE WITH APPLE-RAISIN STUFFING



Roast Goose with Apple-Raisin Stuffing image

A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 12

1 domestic goose (10 to 12 pounds)
1-1/4 teaspoons salt, divided
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
3 cups chopped peeled apples
2 cups raisins
8 cups cubed day-old white bread
2 to 3 tablespoons sugar
2 eggs
1/2 cup apple cider
1/2 cup water

Steps:

  • Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. , Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.

Nutrition Facts :

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 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 POTATO & STUFFING



Roast goose with potato & stuffing image

As a Christmas turkey alternative, roast goose - free-range and oozing with flavour - is hard to resist

Provided by Good Food team

Categories     Dinner, Main course

Time 5h

Number Of Ingredients 13

4.5 kg oven-ready goose , neck, giblets and wishbone removed and saved for the stock
1 onion , sliced
1 carrot , sliced
1 bouquet garni (a sprig of thyme ; 3-4 parsley stalks; 1 celery stick, sliced; and 6-7 peppercorns - all in a muslin bag)
25g butter
450g onions , chopped
450g cooking apples , peeled and chopped
2 tsp thyme or lemon thyme leaves
2-3 tbsp fresh orange juice
900g floury potatoes , halved if large
3 tsp finely grated orange zest
bay leaves
Bramley apple sauce

Steps:

  • Make the stock. Put the neck, giblets and wishbone from the goose into a large saucepan with the vegetables and bouquet garni. Cover with cold water and bring to the boil then simmer, half covered, for 11⁄2-2 hours. Strain the stock when it is ready. (You can make and strain the stock up to 24 hours ahead, and keep it in a covered container in the fridge.)
  • Make the stuffing. Melt the butter in a heavy saucepan, add the onions, cover and sweat on a gentle heat for about 5 minutes. Tip in the apples, thyme and orange juice and cook, covered, until the apples are soft and fluffy - about 10 minutes.
  • Boil the potatoes in their skins for about 20 minutes until tender. Drain and peel when cool enough to handle, then mash and add to the fruit and onion mixture with the zest and seasoning. Allow to get quite cold before stuffing the goose.
  • Preheat the oven to 180C/gas 4/fan 160C. Season the cavity of the goose with salt and freshly ground pepper and rub a little salt into the skin. Stuff the cavity loosely and roast for about 2 hours. To test if it's done, prick a thigh at the thickest part: the juices that run out should be clear. If they are still pink, the goose needs a little longer.
  • Put the goose on a serving platter and put it in a very low oven while you make the gravy. Spoon the fat from the roasting tin and save it in a covered container in the fridge - it will keep for months and is great for roast potatoes. Pour about 600ml/1 pint of the strained stock into the tin and bring to the boil on the hob. Using a small whisk, scrape the tin well to dislodge the flavourful meaty deposits. Taste, then strain and serve in a hot gravy boat. Serve the goose garnished with bay leaves and hand the gravy and apple sauce separately.

ROAST GOOSE WITH APPLE STUFFING (GANSABRATEN MIT APFELFULLUNG)



Roast Goose With Apple Stuffing (Gansabraten Mit Apfelfullung) image

A traditional Christmas dish in Northern Europe. In Germany it is often paired with red cabbage, applesauce, or sauerkraut. I don't remember where I got this recipe. Probably from my German grandmother!

Provided by pammyowl

Categories     Poultry

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (8 -10 lb) goose
2 cups water
1 small onion, sliced
1 1/4 teaspoons salt (I use sea salt)
6 cups breadcrumbs
3 tart apples, diced
4 tablespoons melted butter
2 cups celery, chopped
1 medium onion, diced
2 teaspoons salt
1 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup flour

Steps:

  • Trim the fat off the goose. Rub cavity with 1 teaspoons salt . Cook the giblets with the onion, simmer the giblets until done, with water to cover, approximately 1 hour. Strain the broth, chop giblets finely, add broth to the stuffing ingredients.
  • Stuff the goose lightly, tuck the wings underneath, and put tin foil over the stuffing cavity, tie the drumsticks together. Prick the skin all over with a fork. Bake at 350 for 3-4 hours,, until the internal temperature is 175-180. Remove the goose, let rest for 15-20 minutes while you make the gravy.
  • Strain the fat keep 1/4 cup. Mix with the remaining salt and flour, use the roasting pan (you don't want to miss all the tasty tidbits on the pan!)stirring and cook for 1 minute. Add 2 cups water or broth, stirring constantly, until thickened. Scoop the stuffing out of the goose, put the gravy in a gravy boat,.
  • Plate the goose. . It is quite a showpiece so I don't carve until everyone has oo'd and ahhd!

Nutrition Facts : Calories 1343.3, Fat 68.7, SaturatedFat 23.4, Cholesterol 248.5, Sodium 2712.4, Carbohydrate 98.2, Fiber 8.3, Sugar 18.1, Protein 78.9

ROAST GOOSE WITH APPLES



Roast Goose With Apples image

When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing. Roasting a goose is not the same as roasting a chicken or a turkey; It's skin is very thick and fatty, so it requires a few extra steps to prepare for roasting compared to other birds. It is simple, though, and well worth it! Enjoy this holiday classic!

Provided by Sommer Clary

Categories     Goose

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 goose (12-14 lbs.)
salt and freshly ground black pepper
1 head garlic, cut in half
1 bunch fresh thyme sprig
1 bunch fresh sage
1 onion, quartered
1 dried bay leaf
2 cups water
4 large shallots, halved
1 red apple, quartered
1 green apple, quartered

Steps:

  • If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
  • With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).
  • Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).
  • Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.

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