Roast Goose With Dried-Fruit Stuffing – Country Living Ho

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Servings: 8 Difficulty: Advanced
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International-style savory and satisfying main that brings home-style flavor to your table
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This International main features Butter, margarine, or 1 1/2 teaspoon Salt. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Roast Goose With Dried-Fruit Stuffing - Country Living Ho recipe image
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Roast Goose With Dried-Fruit Stuffing – Country Living Ho

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 286.8

Description

This International main features Butter, margarine, or 1 1/2 teaspoon Salt. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. rendered goosefat 1/4 ts Pepper 1/4 c Chopped celery 3/4 ts Dried thyme leaves 1/4 c Chopped onion 1 10 to 12-lb frozen goose, 8 c Day-old bread cubes -thawed 2 1/2 c Chopped, unpared apples Celery roses and celery 1 1/2 c Chopped, dried apricots -leaves for
  2. garnish (opt.) 1.
  3. In 5-quart Dutch oven over medium
  4. heat ,
  5. cook celery and onion in hot butter or fat until tender, stirring occasionally.
  6. Add bread cubes, apples, apricots, salt, pepper, and thyme leaves, Remove from heat.
  7. Heat oven to 400'F.
  8. Remove neck and giblets from goose.
  9. Cook in wa- ter to
  10. cover , with onion, celery, and seasonings to
  11. make gravy, if you wish.)
  12. Remove excess fat from body cavity and neck skin.
  13. Rinse goose; pat dry with paper towels.
  14. Wings may be removed at second joint and cooked with neck and gib- lets, or leave wings attached and bend them to the back.
  15. Fill neck and body cavities with fruit-stuffing mixture.
  16. Fasten neck skin to back with skewers.
  17. Tie legs together or tuck in band of skin at tail, if present.
  18. Place goose, breast-side up, on rack in large roasting pan.
  19. Insert meat thermometer deep into inside thigh muscle.
  20. Roast, uncovered, for 1 hour.
  21. Reduce temperature to 325'F.
  22. Continue roasting 2 to 2 1/2 hours longer or until meat thermometer reaches 180'F.
  23. During roasting, spoon off accumlated fat at 30-minute intervals.
  24. Transfer goose to platter; remove skewer or string from legs, if used.
  25. Let goose stand 20 minutes for easier carving.
  26. Garnish platter with celery leaves and with celery cut to resemble roses, if desired.
  27. Country Living Holidays/92 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 8

Amount Per Serving
Calories 286.8kcal
% Daily Value *
Total Fat 32.4g50%
Saturated Fat 20.4g102%
Cholesterol 86.0mg29%
Sodium 257.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, butter, chicken, country, driedfruit, goose, holiday, international, living, main, margarine, roast, roasting, salt, stuffing, teaspoon, title, vegetarian, with
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