Roast Goose With Two Stuffings Recipes

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:

• 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.

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:

• 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:

• 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.

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.

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.

Steps:

• Wipe the goose with a damp cloth and rub the cavity with salt.
• Prepare stuffing according to package direction,stuff cavity and secure the vent.
• Rub the bird with about 1 tbl salt.
• Turn the skin of the neck backward and secure on to the back.
• Twist the wings back and skewer the thighs.
• Prick the bird well with a fork, lay on rack in roasting pan.
• Roast in hot oven 400' degrees F for 20 minutes.
• Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
• Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
• Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
• Add the liver to the broth and simmer for 30 minutes more.
• Strain the broth, reserving it for the gravy, chop the liver and giblets.
• Arrange the goose on heated platter.
• removing the ties and skewers.
• Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
• Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.
• Pour into gravy boat.
• serve.