Goose With Apple Prune Stuffing Recipes

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).

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.

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 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.

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