Roast Goose with Stuffing *** (Kjwt81a)
Roast Goose with Stuffing *** (Kjwt81a), a stuffings recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Roast Goose with Stuffing *** (Kjwt81a)
Ingredients
- 1 ea Goose; (9-12 lb Canadian wil
- 1 ea Tart apple; peeled and diced
- 10 ea Dried figs; cut in 1/4′s
- 2 1/2 c Crumbled corn bread
- 1 x Salt to taste
- 1 x Ground pepper to taste
- 3 tb Chopped parsley
- 2 ts Chopped fresh savory
- 1 x Gravy:
- 1 1/2 c Reserved goose broth
- 1-2 T flour Remove the neck and gizzard and place in a saucepan
Method
- with about 1 qt. of water and let simmer lightly for several hours while partially covered.
- Reduce to about 2 cups and season with salt.
- Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
- Stuff, lace, and truss the bird and roast in a 325′ oven, breast down, for 1 1/2 Hours.
- Draw off fat as it accumulates.
- Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >> to the body.
- Remove when done and let rest on a heated serving platter while you prepare the gravy.
- Pour off all but 2 Tbls. of the fat and sprinkle with the flour.
- Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.
- Add the broth and stir until smooth.
- Season to taste with salt and pepper and serve in a boat with goose.
- Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A).
More Stuffings recipes
- Cathe’s Cajun Stuffing
- Dixie Belle Stuffing [For a 12-Pound Turkey]
- Passover Stuffing with Chestnuts and Mushrooms
- Pork Chops with Stuffing
- Pork &Amp Corn Stuffing Bake
- Pork, Herb and Sultana Stuffing