Roast Goose With Garlic Onion And Sage Stuffing Food

ROAST GOOSE WITH SAGE AND ONION STUFFING AND PORT WINE CHERRY SAUCE

Steps:

• Preheat oven to 425°F.
• Prepare stuffing and set aside. (See below.)
• Unwrap goose and remove giblets. Reserve neck to make bone broth with the goose carcass after you've finished eating your meal.
• Reserve the heart and the gizzard to include in the stuffing.
• Cooks Note: Sauté the liver in some butter and enjoy as a cook's treat!
• Remove wing tips, and reserve the tips with the neck to make bone broth with goose carcass after you've finished eating your meal.
• Remove the tail and reserve it with the neck and wing tips to make bone broth with carcass.
• Trim off any extra fat or skin from the goose. (See video.)
• Pierce the skin of the entire goose with the tines of a sharp fork. (See video.)
• Stuff the goose with all the stuffing, and place the goose, breast side up, on a rack in a roasting pan.
• Place the roasting pan into the oven and lower the oven temperature to 325°F.
• After 30 minutes, open the oven door, remove the roasting pan from the oven, and place the pan on a heatproof surface. Using a baster, remove the rendered goose fat from the bottom of the roasting pan. (See video.)
• Return the roasting pan to the oven and continue to roast the goose. Check the roasting pan every 30 minutes to remove rendered goose fat.
• A 9-10 pound stuffed goose will take approximately 3 1/2 hours to roast to an internal temperature of 170°F. (See the video where I discuss different internal temperatures based on how rare or how well done you want your goose meat to be.)
• If the goose browns too quickly, you can tent it with aluminum foil. Just remember to remove the foil at about the last 5 minutes of roasting time.
• Once the goose is finished roasting, remove the roasting pan to a heatproof surface and allow the goose to rest for at least 10 minutes.
• Remove the stuffing from the goose and place it in a serving dish.
• Carve the goose and serve it with Port Wine Cherry sauce on the side. (See recipe below.)
• Goose is best enjoyed when first cooked. However, you can store the leftovers well-wrapped in the refrigerator or freezer. If stored in the fridge, the goose will stay fresh for 3 days. If stored in the freezer, the goose will stay fresh for 2-3 months.
• Reheat the goose wrapped in aluminum foil at 325°F until warmed through. (If frozen, allow to thaw in the refrigerator before reheating.)
• Place stale bread cubes in a large bowl.
• Chop goose heart and gizzard into small pieces and add to melted butter. Stir well. Set aside.
• One at a time, add onions, ground sage, and then butter with giblets into the bowl with bread cubes. Mix well after each addition.
• Use this stuffing mixture to stuff the goose.
• Add butter, Port wine, and cherry jam or preserves to a small saucepan and bring up to a simmer on the stovetop, continuing to stir well. Once the mixture comes up to a simmer, turn the heat down to the lowest setting and allow the mixture to reduce by half. This process will take approximately 30 minutes. Once reduced, set aside and keep warm.
• Scrub the exterior of the potatoes and then cut each one in half.
• If you have an angled roasting rack, you can place the potatoes cut side down into the bottom of the roasting pan one hour before the goose has finished cooking. The potatoes will roast in the rendered goose fat.
• If you do not have an angled roasting rack or prefer not to roast your potatoes in the oven, take 1/4 cup of the goose fat and pour it into a large skillet set to medium-low heat on the stovetop.
• Once the goose fat has warmed, place the cut potatoes cut side down into the skillet until the skillet is full. You will need to do this in two batches if you are using 5 pounds of potatoes.
• Cover the skillet with a lid and allow the cut side of the potatoes to brown and each potato to cook through. Depending on the size of your potatoes, this process may take 15-20 minutes.
• Check the cut side of the potatoes periodically to make sure that they are not over-browning. If they begin to brown too quickly and are not cooked through, lower the heat setting from medium-low to low.
• The potatoes are done once a knife can pierce through them smoothly without any resistance.
• Repeat this process with the next batch of potatoes, adding an additional 1/4 cup of the rendered goose fat to the skillet.

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.

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING

Steps:

• For stuffing:
• Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
• For goose:
• Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
• Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
• In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
• Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

ROAST GOOSE WITH APPLE STUFFING

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.

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING

Steps:

• Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
• Preheat oven to 350ºF.
• Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
• Prick skin and fat with a skewer in several places, being careful not to pierce meat.
• Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
• Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
• Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
• Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
• Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
• Remove to cutting board and let rest 15 minutes.
• Remove stuffing to a bowl and carve goose.

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.

ROASTED GOOSE WITH SAVORY GARLIC STUFFING

Steps:

• Preheat oven to 425°. Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside., For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute. Transfer to a large bowl; stir in stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together., Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Place goose breast side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand 20 minutes before removing stuffing and carving goose.

ROAST GOOSE WITH APPLE-RAISIN STUFFING

Steps:

• Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into 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 a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.

ROAST GOOSE WITH STUFFING

Steps:

• In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
• Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
• Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
• In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
• Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.