Danish Roast Goose With Prunes Apples Recipes

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GOOSE WITH APPLE-PRUNE STUFFING



Goose with Apple-Prune Stuffing image

Does my family like this dish? I guess so-they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8-10 servings.

Number Of Ingredients 26

1 domestic goose (10 to 12 pounds)
Salt
STUFFING:
2 cups chopped celery
1 cup chopped onion
1 garlic clove, minced
3 tablespoons butter
6 cups chopped peeled apples
2 cups pitted dried plums (prunes), chopped
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
GLAZE (optional):
1 cup orange juice
1/2 cup chili sauce
1 tablespoon brown sugar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder

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.

Nutrition Facts :

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 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

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).

SCANDINAVIAN ROAST CHRISTMAS GOOSE



Scandinavian Roast Christmas Goose image

Provided by Nika Standen Hazelton

Categories     Roast     Christmas     Prune     Apple     Goose     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

10-12 pound young goose, prepared for cooking
Salt
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes

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.

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