Goose With Apple Prune Stuffing 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 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

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.

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).

ROASTED GOOSE WITH APPLE RUM STUFFING



Roasted Goose With Apple Rum Stuffing image

This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey

Provided by Stacey Sweet

Categories     Goose

Time 4h35m

Yield 1 10lb goose, 6-8 serving(s)

Number Of Ingredients 11

1 (10 lb) goose
1 1/2 pints stock
1 teaspoon salt
1 teaspoon pepper
6 large dessert apples, peeled cored chopped
4 tablespoons dark rum
1/4 teaspoon sage
1/4 teaspoon ground mace
12 ounces fresh breadcrumbs
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • soak chopped apples in 4 Tbsp of dark rum for 4 hours.
  • preheat oven to 350 F.
  • place goose on a rack in a rosting pan.
  • mix together the apples, sage, mace and breadcrumbs.
  • season to taste with salt and pepper and spoon inside the goose cavity.
  • combine the salt and pepper and rub all over the outside of the goose.
  • prick the entire goose with a fork.
  • cover the breast with a piece of greased aluminium foil.
  • roast goose for 30 minutes at 350 F.
  • remove from oven, skim off excess fat.
  • pour stock all over the goose.
  • re-cover goose with greased aluminium foil and roast for 2 1/2 hours.
  • remove foil and cook for 1 hour so the breast crips and browns.
  • place goose on a warmed serving dish skim off excess fat from roasting pan.
  • reduce pan juices rapidly, to make a thickened gravy.

Nutrition Facts : Calories 1318.9, Fat 72.1, SaturatedFat 22.3, Cholesterol 285.1, Sodium 1073.6, Carbohydrate 72, Fiber 8, Sugar 26.7, Protein 87

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.

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

GOOSE WITH APPLE-PRUNE STUFFING



Goose with Apple-Prune Stuffing image

Number Of Ingredients 19

1 domestic goose (10 to 12 pounds)
salt
STUFFING:
2 cups chopped celery
1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
6 cups chopped peeled apples
1 (12-ounce) bag pitted prune, cut up
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
Goose with Apple-Prune Stuffing Glaze (Optional)

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

Nutrition Facts : Nutritional Facts Serves

GOOSE WITH APPLE-PRUNE STUFFING GLAZE (OPTIONAL)



Goose with Apple-Prune Stuffing Glaze (Optional) image

Number Of Ingredients 7

1 cup orange juice
1/2 cup chili sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder

Steps:

  • 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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

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APPLE AND CHESTNUT-STUFFED ROAST GOOSE | CANADIAN LIVING
2005-07-14 Transfer to large bowl. Mix in bread, chestnuts and egg; let cool. Pat goose cavities dry. Stuff neck and body cavities with apple mixture; skewer closed. Tie wings to body; tie legs together. Lightly prick all over with tip of knife. Sprinkle with remaining salt and pepper. Place goose on rack in roasting pan; roast in 400°F (200°C) oven for ...
From canadianliving.com
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ROASTED GOOSE WITH PRUNE AND APPLE STUFFING - VAYA
2018-05-22 Season them with salt and pepper to taste along with the nutmeg. Mix them well and stuff them in the goose. Add lemon slices in different parts of the stuffing. Cover the goose with a foil and place in a baking dish. Roast the goose at 325 F in the oven for 2-3 hours. Remove the foil and baste with the drippings.
From vaya.in
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ROAST GOOSE WITH PRUNE STUFFED APPLES – THE BEST FREE COOKING …
| Everyday Recipes . Cooking receipe to make All-Season Peach Pie under category Everyday Recipes. You may find some video clips related to this receipe below.All-Season Peach PieUnbaked 9" pie shell2 (1 lb.) cans peaches, well drained (halves, sliced or chopped)1/3 cup sugar (use 1/2 cup if using fresh peaches)3 Tbsp. [ read more]
From cookingrecipedb.com
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ASTRAY RECIPES: ROAST GOOSE AND STUFFING - EASY RECIPES
Potato Apple And Prune Stuffing Recipes. Roast, uncovered, for 1 hour. Reduce temperature to 325'F. Continue roasting 2 to 2½ hours longer or until meat thermometer reaches 180'F. 6. During roasting, spoon off accumlated fat at 30-minute intervals. Transfer goose to platter; remove skewer or string from legs, if used. Let goose stand 20 ...
From recipegoulash.cc
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ROAST GOOSE WITH DRIED APPLE STUFFING - READERSDIGEST.CA
Roast the goose, uncovered, for 30 minutes. Lower the heat to 325°F and pour 1 cup of boiling water over goose. Continue to roast, basting with the pan juices and skimming off the fat, for 2 to 2-1/2 hours or more, until a thermometer inserted in the thigh registers 180°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the ...
From readersdigest.ca
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ROAST GOOSE WITH PRUNE AND APPLE STUFFING AND RED WINE GIBLET …
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com
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Top Asked Questions

How do you cook a goose with Apple stuffing?
Next, place the apple stuffing in the body cavity as it is – although it looks raw and chunky, after cooking it will collapse to a fluffy mass. Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the pre-heated oven.
How to prepare apple and prunes stuffing?
You can prepare the prunes several days in advance. Pop them in a saucepan with the Armagnac and sugar. Bring up to simmering point, then cool, cover and keep in the fridge. Make the apple stuffing by mixing all the ingredients together and make the forcemeat stuffing, too, by mixing all the ingredients together.
What are some of the best recipes for goose?
This is quite simply the best recipe for goose that I know. It has a classic English forcemeat stuffing made with the goose liver along with pork, sage and onion, with a second spicy prune and apple stuffing, and then it's served with prunes that have been soaked in Armagnac. All this together makes a wonderful combination of flavours.
How do you cook a frozen goose?
Mix the prunes and apples together, season well and use to stuff the cavity of the goose. Close the cavity with a small metal skewer. Rub sea salt and black pepper into the skin, place on a rack in a large roasting tin and roast for 30 minutes.

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