ROAST GOOSE WITH APPLE STUFFING
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
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
ROASTED GOOSE WITH APPLE RUM STUFFING
This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey
Provided by Stacey Sweet
Categories Goose
Time 4h35m
Yield 1 10lb goose, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- soak chopped apples in 4 Tbsp of dark rum for 4 hours.
- preheat oven to 350 F.
- place goose on a rack in a rosting pan.
- mix together the apples, sage, mace and breadcrumbs.
- season to taste with salt and pepper and spoon inside the goose cavity.
- combine the salt and pepper and rub all over the outside of the goose.
- prick the entire goose with a fork.
- cover the breast with a piece of greased aluminium foil.
- roast goose for 30 minutes at 350 F.
- remove from oven, skim off excess fat.
- pour stock all over the goose.
- re-cover goose with greased aluminium foil and roast for 2 1/2 hours.
- remove foil and cook for 1 hour so the breast crips and browns.
- place goose on a warmed serving dish skim off excess fat from roasting pan.
- reduce pan juices rapidly, to make a thickened gravy.
Nutrition Facts : Calories 1318.9, Fat 72.1, SaturatedFat 22.3, Cholesterol 285.1, Sodium 1073.6, Carbohydrate 72, Fiber 8, Sugar 26.7, Protein 87
ROAST GOOSE WITH APPLES
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
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.
ROAST GOOSE WITH APPLE STUFFING (GANSABRATEN MIT APFELFULLUNG)
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
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
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