Goose With Apple Prune Stuffing Food

GOOSE WITH APPLE-PRUNE STUFFING

Steps:

• Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute 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. If desired, make glaze: 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. Remove all stuffing.

ROASTED GOOSE WITH BRANDIED PRUNE STUFFING AND RED WINE GRAVY

Steps:

• Pull the giblets out of the cavity. Refrigerate the liver for use in the stuffing and set the other giblets aside for the broth. Tear off any loose deposits of fat from inside the cavity openings. With a chef's knife, cut off and reserve the two long outermost sections of each wing, leaving only the section nearest the breast still attached. Next, with a paring knife, prick holes in the skin around the thighs, being careful not to cut into the meat. Finally, season the goose generously inside and out with salt and pepper. Set on a rack on a baking sheet and refrigerate, uncovered, overnight.
• Using a cleaver, chop the neck and wings into 4-inch sections. Pat dry with paper towels. Heat the oil in a 5-quart soup pot over medium heat. Add the neck, wings, and giblets (excluding the liver). Cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Add the onion, carrot, celery, thyme, and bay leaf and stir. Add 1 quart water and a small pinch of salt and bring to a boil. Immediately reduce the heat to medium low and simmer gently for 2 hours. Strain, discarding the solids, and cool to room temperature before refrigerating. You should have 1-1/3 to 1-3/4 cups broth. Combine the prunes and brandy for the stuffing in a small bowl, cover, and steep overnight. Arrange the bread cubes for the stuffing on a baking sheet and set aside, uncovered, to dry overnight.
• Put the goose breast side up on a V-rack in a large flameproof roasting pan with sides at least 3 inches high. Set the pan on the top of the stove over the largest burner and add about 1 inch of water. Cover the roasting pan tightly with heavy-duty foil (or with the domed lid if using a covered roaster). Bring to a boil and lower the heat so the water just simmers. Steam the goose for 40 minutes. Check the liquid occasionally to make sure it hasn't evaporated and add hot water if necessary. Turn off the heat and uncover the pan, being careful of the steam. Remove the goose and rack from the pan and set aside for 20 to 30 minutes until cool enough to handle.
• Position a rack in the center of the oven and heat the oven to 325°F. Spoon 2 Tbs. rendered goose fat from the steaming liquid in the roasting pan (reserving the rest) and put it in a medium skillet over medium heat. Add the goose liver and sauté, turning a few times, until it browns and feels springy, about 6 minutes. Transfer to a cutting board to cool. Return the skillet to medium heat and add the celery, onion, garlic, thyme, and 1/2 tsp. each salt and pepper. Stir, cover, and reduce the heat to medium low. Cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. Transfer the vegetables to a large mixing bowl. Stir in the bread cubes, soaked prunes, parsley, orange and lemon zests, and 1/2 tsp. salt. Chop the liver and add it to the bowl. Check the goose for pinfeathers or quills-these are most often found around the legs. Remove any with strong tweezers or pliers. Using a large spoon, loosely fill the large cavity of the goose with stuffing. If there is any leftover stuffing, use it to fill the smaller neck cavity. Pour the steaming liquid from the roasting pan into a clean vessel and leave at room temperature until cool. When the liquid and fat are cool enough to handle, spoon the fat off, set aside 2 Tbs. for the gravy, and reserve the rest for cooking; discard the water. Return the roasting rack and goose to the roasting pan. Roast for 1-1/2 hours and then rotate the pan for even cooking. Continue roasting until the meat on the drumsticks feels very soft when pressed, 1/2 to 1 hour more. You can also check that the thigh (near the joint) is 175°F to 180°F and that the stuffing is at least 165°F. Remove the goose from the oven. Set the goose in a draft-free spot to rest for 20 to 45 minutes. If the kitchen is cool, tent the bird loosely with foil.
• Pour off the fat from the roasting pan, being careful to leave behind all the tasty pan drippings. Set the roasting pan over medium heat on the largest burner and add the wine, stirring and scraping with a wooden spoon to loosen all the pan drippings. Bring to a boil and reduce by about half, stirring often, about 3 minutes. Scrape the contents of the roasting pan into a strainer set over a bowl. In a medium saucepan over medium heat, heat the 2 Tbs. reserved goose fat. Whisk in the flour and continue whisking for about 1 minute. Slowly whisk in the liquid from the roasting pan and then whisk in the broth. Simmer, whisking frequently, until thickened and full-flavored, about 5 minutes. Whisk in the jelly until melted. Season to taste with salt and pepper, and keep warm while you carve the goose. Serve the goose and stuffing with the gravy on the side.

ROAST GOOSE WITH PRUNE, APPLE AND APRICOT STUFFING

Steps:

• Before roasting, remove any surplus fat from inside the body cavity, then prick the skin, rub in salt and pepper and brush the goose lightly with cooking oil. Put it, breast side up, on a rack in a roasting tin, to allow the fat to drain off and cover with foil. Alternatively, roast the bird on a bed of root vegetables, such as parsnips, celery, carrots or onions - the fat will fry and caramelize the vegetables, which can be served with the meat or pureed for use in a gravy or sauce. Roast the goose in an oven preheated to 350 degrees F, allowing around 20 minutes per 1 lb., 2 oz., removing the foil for the last 30-40 minutes of cooking. As with turkeys, the neck end of the goose can be stuffed. A fruit-based mixture is best to complement the rich meat. If you wish to stuff the body cavity, ensure that it is well washed out beforehand and that the stuffing is properly cooked through before serving. And don't pack the stuffing in too tightly, or it will be difficult for the heat to penetrate. Red cabbage is a traditional partner to goose, as are roasted winter root vegetables. Prepare the fruit stuffing. Soak the prunes and apricots in the port overnight, or for up to two days. Mix with the remaining stuffing ingredients. To make the forcemeat stuffing, mix together all the ingredients, adding just enough egg to bind. Remove the excess fat from inside the goose. Put the forcemeat stuffing into the neck end, pressing it in firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with a skewer. Put the fruit stuffing into the body cavity. Season the goose and put on a trivet in a roasting tray. Cover and roast in an oven preheated to 350 degrees F until tender, allowing 20-25 minutes per pound, removing the foil for the last 30-40 minutes of cooking. While the goose is cooking, make the apple sauce. Put the quinces into a pan with just enough water to cover, then simmer gently for 30-40 minutes until tender. If necessary, boil hard to reduce the water to just a few tablespoons. Add all the remaining sauce ingredients, except the sugar, cover and cook until the apples have collapsed, then add sugar to taste. Serve hot or cold with the goose. NOTE: If you don't have access to quinces, make the sauce without them, adding a few spoonfuls of water to the apples.

ROAST GOOSE WITH APPLE AND PRUNES

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.

DANISH ROAST GOOSE WITH PRUNES & APPLES

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).

PRUNE AND CHESTNUT STUFFING

Steps:

• Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
• Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
• Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

GRILLED GOOSE WITH PRUNE STUFFING AND GRAVY

Steps:

• Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
• Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
• To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.
• To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.

SPICY ROAST GOOSE WITH APPLE STUFFING

Steps:

• Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
• Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
• Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
• With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
• Preheat an oven to 400 degrees F (200 degrees C).
• Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.

ROAST GOOSE WITH TWO STUFFINGS

Steps:

• To make the outside-in stuffing, soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter until the onion is tender and the bacon cooked. Add the garlic and fry for another minute or so. Cool slightly then mix with the remaining ingredients, including the cranberries and port, adding enough of the egg to bind. Fry a small piece of stuffing to test seasoning and adjust accordingly.
• To make the hazelnut and orange stuffing, fry the shallots gently in the butter until golden, then add the sugar and the orange juice. Simmer until the liquid has virtually all evaporated leaving a delicious jammy mass of shallots. Pour boiling water over the sage, leave for one minute, then drain and squeeze dry. Add to the shallots, along with all the other ingredients. Fry a small piece of stuffing to test seasoning and adjust accordingly
• Preheat the oven to 190C/375F/Gas 5.
• To prepare the goose, trim the excess fat from inside the goose. Pack the 'outside-in' stuffing into the neck end of the goose, pressing it firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with wooden cocktail sticks or a metal skewer.
• Fill three-quarters the stomach cavity with the hazelnut and orange stuffing.
• Prick the skin of the goose all over with a fork. Season with salt and pepper. Lay some of the fat removed from the cavity over the thighs to keep them moist. Cover with foil and place on a rack in the oven with a tray underneath so that you can empty out the fat regularly.
• Roast a 4kg/9lb goose for three hours, a 4.5-5kg/10-11lb goose for three-and-a-half hours and a 5.5kg/12lb goose for four hours.
• Remove the foil for 30-40 minutes before the end of the cooking time so that the skin can brown and crisp. To test it is cooked, pierce the fattest part of the thigh with a skewer. If the juices run clear then the bird is done.
• Rest for 20-30 minutes, oven turned off with the door ajar, before carving.

SCANDINAVIAN ROAST CHRISTMAS GOOSE

Steps:

• Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
• Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.

ROAST GOOSE AND STUFFING

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.

GOOSE WITH APPLE-PRUNE STUFFING

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