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Roast Goose with Apple Stuffing |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Roast Goose with Apple Stuffing recipe on the web!!Prep: 1 hr 30 min; Roast: 3 hr 30 min; Stand: 15 min; Cook: 10 min For easy cleanup, line the roasting pan with aluminum foil before placing the goose on the rack in the roasting pan. _ to 10 pounds geese _ cups water _ small onion, sliced ___ teaspoon salt _ cups soft bread crumbs (about 9 slices bread) ___ cup butter or stick margarine, melted _ 1/2 teaspoons chopped fresh or 1/2 tsp dried sage leaves ___ teaspoon chopped fresh or 1/4 tsp dried thyme leaves ___ teaspoon salt ___ teaspoon pepper _ medium tart apples, chopped (3 cups) _ stalks medium celery (with leaves), chopped (1 cup) _ medium onion, chopped (1/2 cup) ___ cup all-purpose flour 1. Remove excess fat from goose. 2. 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. 3. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except flour in large bowl. 4. Heat oven to 350°. 5. 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. 6. 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. 7. Roast uncovered 3 hours to 3 hours 30 minutes (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° and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°. Place goose on heated platter. Let stand 15 minutes for easier carving. 8. 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. 9. 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: 1 Serving:; Calories 800 (Calories from Fat 485); Fat 54g (Saturated 19g); Cholesterol 210mg; Sodium 490mg; Carbohydrate 25g (Dietary Fiber 3g); Protein 57g % DAILY VALUE:; Vitamin A 8%; Vitamin C 4%; Calcium 6%; Iron 40% DIET EXCHANGES:; 1 Starch; 8 Medium-Fat Meat; 1 Fruit; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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