Roast Goose With Apple Raisin Stuffing Recipes

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.

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.

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.

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.

Steps:

• Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
• Preheat oven to 450 degrees F.
• Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
• Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
• Carve goose and serve with Stuffing and Cumberland sauce.
• Mix all ingredients together in a small bowl.
• Preheat oven to 350 degrees F.
• Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
• Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
• In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

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.

Steps:

• Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff 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 thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing.