Best 8 Roast Goose With Forcemeat And Spiced Cranberry And Apple Stuffi Recipes

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Roast goose with forcemeat and spiced cranberry and apple stuffing is a classic holiday dish that is sure to impress your family and friends. This flavorful and aromatic recipe combines juicy goose meat with a savory forcemeat stuffing and a tangy cranberry and apple stuffing. The result is a dish that is both delicious and visually appealing. So, gather your ingredients and get ready to create a memorable meal that will be enjoyed by all.

Let's cook with our recipes!

ROAST GOOSE AND STUFFING



Roast Goose and Stuffing image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 13

50 prunes
Earl Grey tea
1/4 pint (1/2 cup) dry vermouth
3/4 pint (1 1/2 cups) goose stock (made from the neck and giblets)
1 ounce butter
4 shallots, finely chopped
Goose liver, blanched and finely chopped
1/4 pint (1/2 cup) port
4 ounces pate de foie gras (or similar)
3 tablespoons fresh bread crumbs
Pinch ground allspice and dried thyme
Salt and freshly ground black pepper
1 (10 pound) oven-ready goose

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 BRANDY CRANBERRY REDUCTION AND APPLE CIDER GLAZED PEARL ONIONS



Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 42

1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows
1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 475 degrees F.
  • Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
  • Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
  • While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
  • When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
  • Preheat the oven to 475 degrees F.
  • Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
  • Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
  • While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
  • When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
  • Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
  • Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.

QUEBEC-STYLE ROAST GOOSE



Quebec-Style Roast Goose image

Make and share this Quebec-Style Roast Goose recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Goose

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

10 slices white bread
1 cup dried currant
4 apples, Peeled, Sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 goose (8 - 10 lbs)
1 onion, Chopped
1 carrot, Chopped
1 stalk celery, Chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 can chicken bouillon

Steps:

  • Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
  • 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, add a little water, cover and roast at 375 degrees for one hour.
  • Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
  • Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
  • Transfer cooked goose to platter and keep warm.
  • Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
  • Then stir in white wine, tomato paste and chicken bouillon.
  • Simmer for 10 - 15 minutes, then strain gravy.
  • A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
  • Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.

Nutrition Facts : Calories 1145.8, Fat 68.6, SaturatedFat 23.3, Cholesterol 255.1, Sodium 649, Carbohydrate 60.3, Fiber 6.9, Sugar 32.3, Protein 70.1

ROASTED GOOSE WITH SAVORY GARLIC STUFFING



Roasted Goose with Savory Garlic Stuffing image

Looking for an unforgettable entree for Christmas dinner? This is the one! The stuffed bird is moist, tender and so impressive-looking on a holiday table.

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 12 servings (12 cups stuffing).

Number Of Ingredients 17

1 medium lemon
1 domestic goose (11 to 13 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 bacon strips
STUFFING:
2 small onions, finely chopped
2 celery ribs, chopped
1/4 cup butter, cubed
8 garlic cloves, minced
1 package (14 ounces) seasoned stuffing cubes
4-1/2 teaspoons dried sage leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried oregano, thyme and Italian seasoning
1-1/4 cups chicken broth, divided
1/2 cup egg substitute

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.

Nutrition Facts : Calories 806 calories, Fat 51g fat (17g saturated fat), Cholesterol 194mg cholesterol, Sodium 1012mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 55g protein.

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

SPICY ROAST GOOSE WITH APPLE STUFFING



Spicy Roast Goose with Apple Stuffing image

We always have goose for Christmas, and this recipe makes an already special dish magnificent.

Provided by Caroline65

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 12

Number Of Ingredients 7

1 (12 pound) goose, thawed if purchased frozen
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
salt and black pepper to taste
8 apples, peeled, cored and sliced
½ cup Calvados (apple brandy)
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 13.8 g, Cholesterol 141.7 mg, Fat 34.3 g, Fiber 2.5 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 110 mg, Sugar 10.2 g

PERFECT SPICED ROAST GOOSE



Perfect Spiced Roast Goose image

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.

Provided by Kittencalrecipezazz

Categories     Goose

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 17

4 cups water, divided
2/3 cup soy sauce
1 stalk celery, chopped
1/4 cup dried onion flakes or 1 small onion, chopped
1 tablespoon sugar
1 (10 -12 lb) goose
1 tablespoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons vegetable oil
2 teaspoons cinnamon
1 teaspoon garlic powder
1 teaspoon anise seed
1/4 cup cider vinegar
1 tablespoon soy sauce
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
  • Cool mixture to room temperature.
  • Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
  • Refrigerate for 4 hours turning several times.
  • After 4 hours of refrigeration time discard marinade.
  • Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
  • Rub the outside of the goose with vegetable oil.
  • Place goose on a shallow roasting pan.
  • Set oven to 325 degrees.
  • In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
  • Bake UNCOVERED for 30 minutes.
  • Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
  • Remove the goose from oven and baste the goose generously with honey mixture.
  • Sprinkle lightly with salt.
  • Return to oven and bake UNCOVERED for another 30 minutes.
  • Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
  • Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
  • For the gravy; strain pan juices, then skim and discard any fat.
  • In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
  • Serve the gravy with the goose.
  • Delicious!

Nutrition Facts : Calories 1088, Fat 73.4, SaturatedFat 22.1, Cholesterol 285.1, Sodium 3348.8, Carbohydrate 20.1, Fiber 1.2, Sugar 15.4, Protein 83

ROAST GOOSE WITH STUFFING



Roast Goose with Stuffing image

A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!

Provided by Ann

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 5h40m

Yield 6

Number Of Ingredients 22

10 slices French bread, cut into cubes
1 cup dried currants
4 apples - peeled, cored and sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
¼ cup white wine
1 teaspoon tomato paste
1 (10.5 ounce) can condensed chicken broth
1 tablespoon cornstarch
¼ cup water
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 1169.2 calories, Carbohydrate 63.3 g, Cholesterol 253.8 mg, Fat 67.9 g, Fiber 6.2 g, Protein 74 g, SaturatedFat 23.2 g, Sodium 880.5 mg, Sugar 28.7 g

Tips:

  • Thaw the Goose Properly: Allow the goose to thaw completely before cooking. This ensures even cooking and prevents the meat from being undercooked or overcooked in some areas.
  • Choose High-Quality Ingredients: Use fresh, high-quality ingredients for the stuffing and sauce. This will greatly enhance the overall flavor of the dish.
  • Roast the Goose at a High Temperature Initially: Starting the roasting process at a high temperature helps to brown the skin and seal in the juices of the goose. Then, reduce the temperature to allow the meat to cook thoroughly without drying out.
  • Baste the Goose Regularly: Basting the goose with its own juices during roasting helps to keep the meat moist and flavorful.
  • Make the Stuffing Ahead of Time: The stuffing can be prepared in advance and refrigerated until ready to use. This saves time and allows the flavors to meld.
  • Use a Meat Thermometer: To ensure that the goose is cooked to the desired doneness, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C) for well-done goose.

Conclusion:

Roast goose with forcemeat and spiced cranberry and apple stuffing is a delicious and impressive dish that is perfect for special occasions. By following these tips and the detailed recipe provided, you can create a stunning centerpiece for your holiday table that your family and friends will love. The combination of tender, flavorful goose meat, savory stuffing, and tangy cranberry-apple sauce makes for a truly memorable dining experience.

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