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Roast Goose with Chestnut-Prune Stuffing |
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Serves: 8 Print this RecipePrep Time: 30 minutes (ready in 3 hours 40 minutes) - Yield: 8 servings GOOSE 1 (8 to 9-pound) whole goose 1 teaspoon salt STUFFING 1/4 cup chopped onions 1/4 cup chopped celery 1 cup chopped pitted prunes 1 (10-ounce) can peeled water chestnuts, drained, quartered 3 cups cornbread seasoned stuffing mix 1 teaspoon salt 1 teaspoon allspice 1/4 teaspoon pepper 1 1/2 cups apple cider or juice 1. Heat oven to 450°F. Remove and discard neck, giblets and excess fat from inside of goose. Rinse goose with cold water; pat dry. Sprinkle cavity of goose with 1 teaspoon salt. 2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and celery; cook 3 to 4 minutes or until tender, stirring occasionally. 3. Stir in prunes and chestnuts; cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add stuffing mix, 1 teaspoon salt, allspice and pepper; mix lightly. Add apple cider; mix just until moistened. 4. Spoon stuffing loosely into cavity of goose; close cavity with metal skewers or sew shut with string. Tuck wing tips under; secure legs with string. Place goose, breast side up, on rack in shallow roasting pan. Pour enough boiling water into pan to just reach rack. Prick skin generously with meat fork. Do not cover. 5. Bake at 450°F. for 15 to 20 minutes or until goose begins to brown. 6. Reduce oven temperature to 350°F. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Bake 1 3/4 to 2 hours or until meat thermometer registers 180 to 185°F., basting every 20 to 30 minutes with pan juices. Remove excess fat as it accumulates in pan. Tent loosely with foil if goose becomes too brown. 7. Let stand 20 minutes before carving. Remove skewers and/or string from goose. Remove stuffing; place in serving bowl. Nutrition Information Per Serving: Serving Size: 1/8 of Recipe (without skin) * Calories: 700 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 10 g 50% * Cholesterol: 205 mg 68% * Sodium: 970 mg 40% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 5 g 20% * Sugars: 15 g * Protein: 65 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 6% * Iron: 45% * Dietary Exchanges: 2 Starch, 1 Fruit, 8 1/2 Lean Meat, 1/2 Fat or 3 Carbohydrate, 8 1/2 Lean Meat, 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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