Roast Goose with Apple Stuffing

Prep: 1 1/2 hr; Roast: 3 1/2 hr; Cook: 10 min

Makes 8 servings



8 to 10 pound goose

2 cups water

1 small onion, sliced

3/4 teaspoon salt

6 cups soft bread crumbs (9 slices bread)

1/4 cup margarine or butter, melted

1 1/2 cup margarine or butter, melted

1 1/2 teaspoons chopped fresh or 1/2

teaspoon dried sage leaves

3/4 teaspoon chopped fresh or 1/4 teaspoon

dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

3 medium tart apples, chopped (3 cups)

2 medium stalks celery (with leaves),

chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1/4 cup all-purpose flour



1. Trim excess fat from goose



2. Heat giblets, water, sliced onion and 3/4 tea-

spoon salt to boiling in 1-quart saucepan; reduce heat

to low. Cover and simmer about 1 hour or until giblets

are tender. Strain broth; cover and refrigerate. Chop

giblets. Toss giblets and remaining ingredients except

the flour



3. 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



4. Place goose, breast side up, on rack while in shallow

roasting pan. Insert meat thermometer so tip is in

thickest part of inside thigh muscle and does not touch

bone



5. Roast uncovered 3 to 3 1/2 hours, removing

excess fat from pan occasionally, until thermometer

reads 180 degrees and juice of goose is no longer pink when

center of thight is cut. Place tent of aluminum foil

loosely over goose during last hour to prevent exces-

sive browning. Place goose on heated platter. Let stand

15 minutes for easy carving



6. Pour drippings from pan into bow; skim off fat.

Return 1/4 cup drippings to pan (discard remaning

15 minutes for easier carving



7. Add enough water to reserved broth, if neces-

sary, to measure 2 cups. Stir into flour mixture. Heat to

boiling, stirring occasionally. Boil and stir 1 minute.

Serve goose with apple stuffing and gravy



1 Serving: Calories 810 (Calories from Fat 485); Fat 54g

(Saturated 16g); Cholesterol 195mg; Sodium 710mg;

Carbohydrate 26 (Dietary Fiber 2g); Protein 57g



Timesaving Tip



Omit step 2 (do not cook giblets, and do not add to

stuffing ingredients). Use 2 cups chicken broth in step 7

Goose and Dressing



4 lbs. red potatoes, cubed

5 apples, cubed

5 onions, cubed

½ stalk celery, diced

goose giblets

3 tsp. salt

2 tsp. pepper

2 tsp. sage

8 eggs, beaten



Cube potatoes, apples, onions, celery and giblets. Place vegetables in a large mixing bowl. Add seasonings and beaten eggs.

Rub the goose with additional salt and pepper and place in a medium roasting pan. Stuff dressing in, around and on top of the goose. Place lid on top of pan. Bake at 350o F until goose is done, about 4 hours.

Goose Breast Recipe

Prep Time :
Cook Time :
Type of Prep : Pressure Cook
Cuisine : U.S. Regional
Occasion :

INGREDIENTS:

• goose breast
• orange juice
• oranges
• lemons

PREPARATION:

Wash the goose breast in cold water and put it in a pressure cooker with a cup of orange juice and some slices of oranges and lemons and let it cook for about 15 minutes. It is very moist and has the nice taste of oranges and lemons.