Goose With Apple Prune Stuffing Food

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ROAST GOOSE WITH APPLE STUFFING (GANSABRATEN MIT APFELFULLUNG)



Roast Goose With Apple Stuffing (Gansabraten Mit Apfelfullung) image

A traditional Christmas dish in Northern Europe. In Germany it is often paired with red cabbage, applesauce, or sauerkraut. I don't remember where I got this recipe. Probably from my German grandmother!

Provided by pammyowl

Categories     Poultry

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (8 -10 lb) goose
2 cups water
1 small onion, sliced
1 1/4 teaspoons salt (I use sea salt)
6 cups breadcrumbs
3 tart apples, diced
4 tablespoons melted butter
2 cups celery, chopped
1 medium onion, diced
2 teaspoons salt
1 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup flour

Steps:

  • Trim the fat off the goose. Rub cavity with 1 teaspoons salt . Cook the giblets with the onion, simmer the giblets until done, with water to cover, approximately 1 hour. Strain the broth, chop giblets finely, add broth to the stuffing ingredients.
  • Stuff the goose lightly, tuck the wings underneath, and put tin foil over the stuffing cavity, tie the drumsticks together. Prick the skin all over with a fork. Bake at 350 for 3-4 hours,, until the internal temperature is 175-180. Remove the goose, let rest for 15-20 minutes while you make the gravy.
  • Strain the fat keep 1/4 cup. Mix with the remaining salt and flour, use the roasting pan (you don't want to miss all the tasty tidbits on the pan!)stirring and cook for 1 minute. Add 2 cups water or broth, stirring constantly, until thickened. Scoop the stuffing out of the goose, put the gravy in a gravy boat,.
  • Plate the goose. . It is quite a showpiece so I don't carve until everyone has oo'd and ahhd!

Nutrition Facts : Calories 1343.3, Fat 68.7, SaturatedFat 23.4, Cholesterol 248.5, Sodium 2712.4, Carbohydrate 98.2, Fiber 8.3, Sugar 18.1, Protein 78.9

DANISH ROAST GOOSE WITH PRUNES & APPLES



Danish Roast Goose with Prunes & Apples image

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

8 ounces prunes
water
9 lbs goose
1/2 lemon
salt and pepper
4 medium apples, peeled,cored & sliced
5 cups boiling chicken stock

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



Roast Goose With Apple and Prunes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 4h

Yield 6 - 8 servings

Number Of Ingredients 14

1 pound prunes, pitted
1 cup port or madeira
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
6 stalks celery, chopped
4 tablespoons parsley, chopped
1/4 teaspoon thyme
Dash sage
1 pound cooking apples, peeled, cored and chopped
1 cup white bread crumbs
Coarse salt and freshly ground pepper to taste
1 8- to 10-pound goose
1 lemon, halved

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



Roast Goose with Apple Stuffing image

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

1 whole goose, 8 to 10 pounds, thawed if frozen
2 cups water
1 small onion, sliced
3/4 teaspoon salt
6 cups soft bread crumbs (9 slices)
1/4 cup butter or margarine, melted
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium tart apples, chopped (3 cups)
2 medium celery stalks (with leaves), chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup Gold Medal™ all-purpose flour

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 GLAZE (OPTIONAL)



Goose with Apple-Prune Stuffing Glaze (Optional) image

Number Of Ingredients 7

1 cup orange juice
1/2 cup chili sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder

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

GOOSE WITH APPLE-PRUNE STUFFING



Goose with Apple-Prune Stuffing image

Number Of Ingredients 19

1 domestic goose (10 to 12 pounds)
salt
STUFFING:
2 cups chopped celery
1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
6 cups chopped peeled apples
1 (12-ounce) bag pitted prune, cut up
1/3 cup chopped fresh parsley
1 tablespoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 bay leaf, crumbled
1 cup apple juice
1 egg, lightly beaten
3 to 4 cups coarse bread crumbs
Goose with Apple-Prune Stuffing Glaze (Optional)

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

ROASTED GOOSE WITH APPLE RUM STUFFING



Roasted Goose With Apple Rum Stuffing image

This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey

Provided by Stacey Sweet

Categories     Goose

Time 4h35m

Yield 1 10lb goose, 6-8 serving(s)

Number Of Ingredients 11

1 (10 lb) goose
1 1/2 pints stock
1 teaspoon salt
1 teaspoon pepper
6 large dessert apples, peeled cored chopped
4 tablespoons dark rum
1/4 teaspoon sage
1/4 teaspoon ground mace
12 ounces fresh breadcrumbs
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • soak chopped apples in 4 Tbsp of dark rum for 4 hours.
  • preheat oven to 350 F.
  • place goose on a rack in a rosting pan.
  • mix together the apples, sage, mace and breadcrumbs.
  • season to taste with salt and pepper and spoon inside the goose cavity.
  • combine the salt and pepper and rub all over the outside of the goose.
  • prick the entire goose with a fork.
  • cover the breast with a piece of greased aluminium foil.
  • roast goose for 30 minutes at 350 F.
  • remove from oven, skim off excess fat.
  • pour stock all over the goose.
  • re-cover goose with greased aluminium foil and roast for 2 1/2 hours.
  • remove foil and cook for 1 hour so the breast crips and browns.
  • place goose on a warmed serving dish skim off excess fat from roasting pan.
  • reduce pan juices rapidly, to make a thickened gravy.

Nutrition Facts : Calories 1318.9, Fat 72.1, SaturatedFat 22.3, Cholesterol 285.1, Sodium 1073.6, Carbohydrate 72, Fiber 8, Sugar 26.7, Protein 87

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