ROAST GOOSE AND STUFFING
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
- Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
- Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
- Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
- Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
- When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.
ROAST GOOSE WITH APPLE-RAISIN STUFFING
A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. , Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.
Nutrition Facts :
DANISH ROAST GOOSE WITH PRUNES & APPLES
This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough
Provided by Bergy
Categories Goose
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the pitted prunes overnight.
- Clean out all excess fat from the goose (keep the fat to render for later use).
- Rub the goose inside and out with the lemon salt& pepper.
- Stuff the bird with the prunes& apples and truss the bird.
- Prick the goose all over to help the fat escape while roasting.
- Place the goose on a roasting rack on it's side in a 375F oven.
- After 30 minutes pour off the fat.
- Pour in the boiling stock& continue cooking.
- Baste the goose from time to time.
- After 1 1/2 hours turn the goose on it's other side.
- Roast for another 1 1/2 hours.
- 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
- During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
- Use the pan juices (fat removed to make your gravy).
ROAST GOOSE WITH APPLE AND PRUNES
Provided by Moira Hodgson
Categories dinner, main course
Time 4h
Yield 6 - 8 servings
Number Of Ingredients 14
Steps:
- Soak the prunes for an hour in the port.
- Preheat oven to 350 degrees.
- Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes. Add the bread crumbs and season with salt and pepper.
- Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels. Rub inside and out with lemon juice and season.
- Stuff the goose with the stuffing mixture and truss. Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally. The goose is done when the juices in the thigh are pale yellow. Let it rest for 15 minutes before serving.
ROAST GOOSE WITH APPLE STUFFING
Enjoy the flavors of autumn in this hearty, fragrant roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h10m
Yield 8
Number Of Ingredients 14
Steps:
- Remove excess fat from goose.
- 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. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
- Heat oven to 350°F. 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.
- 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.
- Roast uncovered 3 to 3 1/2 hours (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°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving.
- 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.
- 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 : Calories 845, Carbohydrate 27 g, Cholesterol 195 mg, Fat 2, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1000 mg
GOOSE WITH APPLE-PRUNE STUFFING
Number Of Ingredients 19
Steps:
- Sprinkle inside of goose with salt. Prick skin well set aside. In a skillet, sauté celery, onion and garlic in butter transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. Remove all stuffing.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
GOOSE WITH APPLE-PRUNE STUFFING GLAZE (OPTIONAL)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan. Cook and stir until bubbly cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
More about "goose with apple prune stuffing glaze optional recipes"
WHOLE ROAST GOOSE STUFFED WITH APPLES AND PRUNES …
From deliciousmagazine.co.uk
5/5 (2)Category Alternative Christmas Roast RecipesCuisine British RecipesCalories 674 per serving
- The day before cooking, pierce the skin of the goose all over with the point of a sharp knife. Place the bird in a clean sink and pour over a kettle of boiling water. Pat dry with kitchen paper and chill overnight in the fridge, uncovered, to dry out. This will create lovely crisp skin and juicy flesh.
- Preheat the oven to 220°C/fan200°C/gas 7. Mix the prunes and apples together, season well and use to stuff the cavity of the goose. Close the cavity with a small metal skewer.
- Rub sea salt and black pepper into the skin, place on a rack in a large roasting tin and roast for 30 minutes.
- Turn the oven down to 180°C/fan160°/gas 4 and cook the goose for another 1½ hours or until the juices run clear when a skewer is inserted between the leg and the breast. Drain off the excess fat in the bottom of the tin every 30 minutes and reserve. (See our how-to video in the know-how section below.)
GOOSE STUFFED WITH APPLES AND ARMAGNAC-SOAKED …
From foodandwine.com
Category DinnerTotal Time 4 hrs 50 mins
- In a small bowl, combine the prunes with the Armagnac. Cover and refrigerate for at least 2 hours or for up to 1 week. Drain the prunes well and reserve the liquid for another use.
- Preheat the oven to 325°. Using paper towels, pat the goose completely dry on the outside and inside. In a large bowl, toss the prunes with the apples and garlic. Stuff the goose with the prune mixture and tie the legs together with twine. Generously rub the goose with oil and season all over with salt. Transfer the goose, breast side up, to a rack set in a roasting pan. Place the neck in the bottom of the roasting pan. Roast for 40 minutes, then remove the pan from the oven. Carefully tilt the pan and spoon the fat into a small heatproof bowl.
- Return the goose to the oven and increase the temperature to 350°. Roast for 50 minutes. Remove the pan from the oven again. Carefully tilt the pan and spoon the fat into the bowl. Remove the goose neck and reserve for snacking, if desired.
- Return the goose to the oven and increase the temperature to 400°. Roast for about 40 minutes longer, until the skin is golden brown and an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the goose to a work surface, tent with foil and keep warm. Pour the boiling water into the pan and scrape up any bits on the bottom using a wooden spoon. Pour the pan juices into a heatproof bowl.
ROAST GOOSE WITH APPLE AND PRUNE STUFFING | RECIPELION.COM
From recipelion.com
Category Other Meat RecipesEstimated Reading Time 4 mins
GOOSE WITH APPLE-PRUNE STUFFING | RECIPE | ROASTED DUCK RECIPES ...
From pinterest.com
ROASTED GOOSE RECIPE WITH CRAB APPLE JELLY GLAZE | HOUSE & GARDEN
From houseandgarden.co.uk
GOOSE WITH PRUNE AND ARMAGNAC STUFFING RECIPE
From foodnetwork.co.uk
GOOSE WITH PRUNE & CHESTNUT STUFFING - CHRISTMAS …
From houseandgarden.co.uk
GOOSE WITH APPLE-PRUNE STUFFING RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
GOOSE WITH APPLE-PRUNE STUFFING RECIPE | BOTTOMLESS …
From bottomlessbites.com
PRUNE AND APPLE STUFFING RECIPE ON FOOD52
From food52.com
ROAST STUFFED GOOSE WITH PRUNES IN ARMAGNAC | RECIPES …
From deliaonline.com
ROASTED GOOSE WITH PRUNE AND APPLE STUFFING - VAYA
From vaya.in
ROAST GOOSE – VOSS FAMILY RECIPES
From lisaflovo.wordpress.com
ROAST GOOSE WITH PRUNE, APPLE AND APRICOT STUFFING
From cdkitchen.com
ROAST GOOSE WITH CHESTNUT-PRUNE STUFFING RECIPE - PILLSBURY.COM
From pillsbury.com
PRUNE AND APPLE STUFFING WITH SAUSAGE AND CHESTNUTS RECIPE
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love