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-> [Entrees, Holidays, Party, Poultry, Stuffings] -> [Roast goose with stuffing Recipe] |
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Roast goose with stuffing
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| Artist: |
_ |
| Categories: |
Entrees, Holidays, Party, Poultry, Stuffings |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| each | Goose, (9-12 lb Canadian wil | | 1
| each | Tart apple, peeled and diced | | 10
| each | Dried figs, cut in ?s | | 2 1/2
| cup | Crumbled corn bread | | 1
| x | Salt to taste | | 1
| x | Ground pepper to taste | | 3
| tbsp | Chopped parsley | | 2
| tsp | Chopped fresh savory | | 1
| x | Gravy: | | 1 1/2
| cup | Reserved goose broth |
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Procedures:
| 1 | 1-2 t flour remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. | | 2 | Reduce to about 2 cups and season with salt. | | 3 | Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. | | 4 | Stuff, lace, and truss the bird and roast in a 325" oven, breast down, for 1 ?hours.draw off fat as it accumulates. | | 5 | Turn and roast another 1 ?hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >>to the body. | | 6 | Remove when done and let rest on a heated serving platter while you prepare the gravy. | | 7 | Pour off all but 2 tbls. of the fat and sprinkle with the flour. | | 8 | Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. | | 9 | Add the broth and stir until smooth. | | 10 | Season to taste with salt and pepper and serve in a boat with goose. | | 11 | Bon appetit jay / okla (a goose hunter) |
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