Roast Goose with Fruit Stuffing

Roast Goose with Fruit Stuffing

Roast Goose with Fruit Stuffing

September 23, 2018
: 8-10 servings

By:

Ingredients
  • 1 10 to 12-lb frozen goose, properly thawed
  • 2/3 cup sweet butter, or goose fat
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 8 cups day old bread cubes
  • 2 1/2 cups chopped, un-pared apples
  • 1 1/2 cups chopped, dried apricots
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon dried thyme leaves
Directions
  • Step 1 Preheat oven to 400 degrees F.
  • Step 2 In 5-quart Dutch oven over medium heat, cook celery and onion in hot butter or fat until tender, stirring occasionally.
  • Step 3 Add bread cubes, apples, apricots, salt, pepper, and thyme leaves.
  • Step 4 Remove from heat.
  • Step 5 Remove neck and giblets from goose. (Cook in water to cover, with onion, celery, and seasonings to make gravy.)
  • Step 6 Remove excess fat from body cavity and neck skin.
  • Step 7 Rinse goose.
  • Step 8 Pat dry with paper towels.
  • Step 9 Wings may be removed at second joint and cooked with neck and giblets, or leave wings attached and bend them to the back.
  • Step 10 Fill neck and body cavities with fruit-stuffing mixture.
  • Step 11 Fasten neck skin to back with skewers.
  • Step 12 Tie legs together or tuck in band of skin at tail.
  • Step 13 Place goose, breast-side up, on rack in large roasting pan.
  • Step 14 Insert meat thermometer deep into inside thigh muscle, not touching any bone.
  • Step 15 Roast, uncovered, for 1 hour.
  • Step 16 Reduce temperature to 325 degrees F.
  • Step 17 Continue roasting 2 to 2 1/2 hours longer or until meat thermometer reaches 180 degrees F.
  • Step 18 During roasting, spoon off accumulated fat at 30 minute intervals.
  • Step 19 Transfer goose to platter.
  • Step 20 Remove skewer or string from legs.
  • Step 21 Allow resting about 20 minutes for easier carving.
  • Step 22 Remove stuffing during the resting period and keep warm until ready to serve.

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