Roast Goose with Stuffings

posted by bionicgal 06-22-98 7:35 AM 

Roast Goose with Stuffing

1 (10 lb) goose 
stuffing (below) 
1 (13 3/4 oz) can chicken broth 
2 Tblsp flour 
1/4 cup cold water 

Preheat oven to 350 F.

Remove neck and giblets from goose; discard fat from body cavity; rinse; 
drain. Prepare stuffing. Stuff bird lightly. 

Skewer neck skin to back. Tie legs and tail together. With large fork 
prick skin. Insert meat thermometer into thickest part of meat between 
breast and thigh, avoiding bone. 

Place goose, breast side up, on wire rack in open roasting pan. 

Roast at 350* 31/2 hour or until thermometer reads 1990* F. When goose is 
done, remove to platter and remove string. 

To make gravy, spoon fat from drippings in pan leaving juice and browned 
bits; stir in broth. Over medium heat, heat to boiling. In cup, blend 
flour and water; gradually stir into hot mixture and cook, stirring, until
 thickened. Serve with goose. 

Mixed Fruit Stuffing

1 (12 oz) pkge mixed dried fruit, chopped 
1 med onion, minced 
1 (16 oz) pkge cranberries 
1 cup sugar 
5 cup lightly packed, day-old bread cubes 
1 tsp salt 
1/2 tsp ground allspice 

In 2 qt pan over high heat, heat 2 cp water, fruit and onion to boiling. 
Reduce heat to low; simmer 15 min or until fruit is tender; pour mixture 
into large bowl. 

In same pan over med heat, heat 1/4 cp water, cranberries and sugar to 
boiling. Reduce heat to low;simmer 7 min or until berries pop, stirring 
occasionally. Drain liquid from berries. Pour berries into fruit mixture. 
Add remaining ingredients; toss lightly. 

Chestnut Stuffing

1 1/2 lb chestnuts 
1 cup butter 
1 1/2 cup diced celery 
1 cup onions, chopped 
2 tsp salt 
1 tsp thyme leaves 
1 tsp marjoram 
1/2 tsp seasoned pepper 
8 cups fresh bread curmbs 

With tip of sharp knife, mark and "X" on flat side of each chestnut. In 
large saucepan, cover chestnuts with water. 

Over high heat, bring water to goil; cook 1 min. Remove pan from heat. 
With slotted spoon remove 3 or 4 chestnuts at a time; remove shells and 
skins. Set aside after coarsely chopping chestnuts. 

In large Dutch oven over medium heat, in hot butter, cook celery and next 
5 ingredients abut 10 in or until veggies are tender. 

remove pan from heat. Stir in chestnuts and bread curmbs; mix all 
ingredients together well. 

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