ROAST GOOSE WITH FORCEMEAT AND SPICED CRANBERRY AND APPLE STUFFI
I just ordered my goose (a 14lb one) for Christmas, so I'm looking for a recipe now. I found this elsewhere, but it looks like "the one". Obvously, prep times are a guess.
Provided by JustJanS
Categories Goose
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
- Add the pork mince, the goose liver (if using) and some salt and pepper.
- Cranberry and Apple stuffing: Mix all ingredients together in a large bowl.
- The goose: Preheat your oven to 375f.
- Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
- Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
- secure the flap with a couple of cocktail sticks.
- Place the cranberry and apple stuffing in the goose's cavity.
- Season the goose with salt and pepper and place on a rack in a roasting tin.
- No need to add fat, the goose has enough of its own!
- Place the goose in the centre of your oven and cook for 30 minutes.
- Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
- Remove excess fat from the tray every 30 minutes or so.
- You should keep this as it make the best roasted veggies ever!
- *note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth.
- When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
- Allow the goose to rest for 20-30 minutes.
- While its resting, make the gravy.
- Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
- Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
- Season well with salt and pepper.
- Serve the goose with its two stuffings and the gravy passed around seperately.
Nutrition Facts : Calories 1579.5, Fat 91.9, SaturatedFat 29.1, Cholesterol 369.4, Sodium 435.2, Carbohydrate 63.7, Fiber 8.3, Sugar 36.8, Protein 104.9
SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE
Categories Poultry Roast Christmas Dinner Dried Fruit Goose Cognac/Armagnac Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Prepare dried fruit:
- Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
- Prepare goose:
- Preheat oven to 425°F.
- Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
- Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
- Roast goose:
- Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
- Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
- Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
- Make pan sauce while goose stands:
- Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
- Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.
PERFECT SPICED ROAST GOOSE
You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.
Provided by Kittencalrecipezazz
Categories Goose
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
- Cool mixture to room temperature.
- Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
- Refrigerate for 4 hours turning several times.
- After 4 hours of refrigeration time discard marinade.
- Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
- Rub the outside of the goose with vegetable oil.
- Place goose on a shallow roasting pan.
- Set oven to 325 degrees.
- In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
- Bake UNCOVERED for 30 minutes.
- Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
- Remove the goose from oven and baste the goose generously with honey mixture.
- Sprinkle lightly with salt.
- Return to oven and bake UNCOVERED for another 30 minutes.
- Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
- Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
- For the gravy; strain pan juices, then skim and discard any fat.
- In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
- Serve the gravy with the goose.
- Delicious!
Nutrition Facts : Calories 1088, Fat 73.4, SaturatedFat 22.1, Cholesterol 285.1, Sodium 3348.8, Carbohydrate 20.1, Fiber 1.2, Sugar 15.4, Protein 83
More about "spiced roast goose recipes"
SPICED ROAST GOOSE WITH APPLES AND SHALLOTS - WAITROSE & PARTNERS
From waitrose.com
JAMIE OLIVER ROAST GOOSE RECIPE | ALTERNATIVE TO TURKEY AT …
From thehappyfoodie.co.uk
PERFECT SPICED ROAST GOOSE | HOW TO COOK THE TANDOORI GOOSE RECIPE ...
From youtube.com
SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMIE OLIVER’S ROAST GOOSE SLOW-COOKED WITH CHRISTMAS SPICES
From irishtimes.com
ROAST GOOSE | GOOSE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SPICED ROAST GOOSE | HARI GHOTRA
From harighotra.co.uk
ROAST GOOSE WITH POTATO, SAGE AND APPLE STUFFING SERVED WITH SPICED ...
From deliaonline.com
ROAST GOOSE WITH FORCEMEAT AND SPICED CRANBERRY AND APPLE STUFFING ...
From deliaonline.com
ROAST GOOSE WITH FIVE SPICE AND HONEY RECIPE - WOMAN AND …
From womanandhome.com
ORANGE FIVE-SPICE ROAST GOOSE AND POTATOES - THE WOKS OF LIFE
From thewoksoflife.com
PERFECT SPICED ROAST GOOSE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SPICED ROAST GOOSE - RANS.CA
From rans.ca
GORDON RAMSEY’S CHRISTMAS ROAST GOOSE - FOSSE MEADOWS
From fossemeadows.com
ROAST GOOSE WITH SPICED PEARS RECIPE | D'ARTAGNAN
From dartagnan.com
ROAST GOOSE RECIPE, HOW TO ROAST A GOOSE - SIMPLY RECIPES
From simplyrecipes.com
HONEY AND SPICE ROAST GOOSE RECIPE | THE CURRY GUY
From greatcurryrecipes.net
BEST SPICED ROAST GOOSE RECIPES
From alicerecipes.com
HONEY-GLAZED SPICED ROAST GOOSE & CONFIT POTATOES RECIPE
From recipes.net
JADE GREENHALGH | RECIPES & GREAT FOOD ON INSTAGRAM: "~ …
From instagram.com
SPICED ROAST GOOSE RECIPE - THE DELICIOUS CRESCENT
From thedeliciouscrescent.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