Goose With Cornbread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOOSE WITH CORNBREAD STUFFING



Goose With Cornbread Stuffing image

Make and share this Goose With Cornbread Stuffing recipe from Food.com.

Provided by Leslie O

Categories     Breads

Time 4h45m

Yield 10-12 serving(s)

Number Of Ingredients 20

8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix
1 (10 -12 lb) domestic goose
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrot
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or 1 cup chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or 1/2 cup additional chicken stock

Steps:

  • Prepare corn bread according to package directions;cool.
  • Rub salt on inside of goose cavity.
  • Prick skin well and set aside.
  • Cut cornbread into cubes, and place on baking pan.
  • Bake at 350*F for 15-20 minutes or until lightly browned.
  • Set aside in large bowl.
  • Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
  • Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
  • Add broth; toss gently.
  • Stuff the goose body and neck cavities; truss opening.
  • Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
  • Place goose breast side up, over vegetables.
  • Pour wine or broth over goose.
  • Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.

Nutrition Facts : Calories 867.7, Fat 59.3, SaturatedFat 18.8, Cholesterol 190.6, Sodium 504.8, Carbohydrate 28.9, Fiber 4.8, Sugar 10.9, Protein 51.9

GOOSE WITH VINEYARD STUFFING



Goose with Vineyard Stuffing image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 21

Vegetable oil cooking spray
1 quince, peeled, cored, and cut into 1-inch dice
1 pear, peeled, cored, and cut into 1-inch dice
2 tablespoons dark brown sugar
4 ounces ground chicken breast
4 ounces ground pork
4 ounces loose sausage meat
1 cup freshly grated Parmesan cheese
1 cup bread crumbs
1 egg
2 tablespoons salt
Freshly ground black pepper to taste
1/2 teaspoon grated nutmeg
1/2 cup dried sour cherries, soaked in warm water for 30 minutes to plump, then drained
1/2 pound red grapes, preferably seedless
Seeds of 1 pomegranate
1 goose, approximately 6 pounds
4 tablespoons butter
1/2 cup extra virgin olive oil
2 cups white wine
1 cup chicken stock

Steps:

  • Preheat the oven to 200 degreees F. Line a sheet pan with parchment paper. Spray the parchment paper with vegetable oil spray. Place the quince and the pear in a simgle layer on the parchment paper and sprinkle the brown sugar on top. Bake in a preheated oven until caramelized, about 45 minutes.
  • Meanwhile, in a bowl, combine the ground chicken and pork with the loose sausage meat, Parmesan, bread crumbs, egg, 1/2 tablespoon of the salt, pepper and nutmeg. When the mixture is amalgamated, add the quince and pear, along with the dried cherries, grapes, and pomegranate seeds.
  • Turn the oven up to 375 degrees F. Spoon the stuffing loosely into the main cavity of the goose (if there's extra, you can cook it in a buttered ovenproof dish). Rub the butter all over the goose, then season it with 1 1/2 tablespoons of the salt. Tuck the wing tips under the goose, and tie the legs together. Pour the olive oil into a roasting pan and place the goose in it, breast side up. Roast in the top third of the preheated oven until the goose begins to turn brown, about 30 minutes. Reduce the temperature to 325 degrees, pour the white wine over the goose, and cover it loosely with foil. Continue roasting, adding the stock when the wine has evaporated, and basting every 20 minutes, for 2 hours, or until an instant-read thermometer placed in the thickest part of the thigh registers 180 degrees.
  • Transfer the goose to a carving board with channels to hold the juice, cover it again with foil, and let it rest for a good 20 minutes before carving.

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.

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

CORNBREAD STUFFING RECIPE BY TASTY



Cornbread Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth

Provided by Claire Nolan

Categories     Sides

Yield 10 servings

Number Of Ingredients 23

¼ cup unsalted butter, melted
1 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon kosher salt
1 cup buttermilk
½ cup corn kernel
¼ cup honey
2 large eggs
1 box cornbread mix, optional if you do not want to do Tia's cornbread, prepared according to box instructions, and cut into cubes.
4 cups white bread, we used an Italian loaf, cubed
4 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
3 stalks celery, diced
½ head fennel head, diced
salt, to taste
2 green apples, peeled and diced
½ teaspoon ground nutmeg
1 lb Italian sausage, casing removed
¼ cup fresh parsley, minced
2 tablespoons fresh sage
3 cups chicken broth, or chicken stock

Steps:

  • First, make Tia's Cornbread at least one day before serving the stuffing.
  • Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
  • In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
  • For the stuffing, start by cutting the cornbread into cubes.
  • Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
  • Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
  • Transfer the bread cubes to a large bowl.
  • In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
  • Add the mixture to the bowl of bread and mix.
  • In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
  • Add the apples to the bread bowl and mix.
  • Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
  • Transfer the sausage to the bread bowl and mix.
  • Mix in the parsley and sage.
  • Transfer the bread mixture to the buttered baking dish.
  • Pour the chicken stock around the edges of the baking dish.
  • Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams

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

GOLDEN STUFFED GOOSE



Golden stuffed goose image

This mix of the traditional and the trendy makes a glorious family lunch and a magnificent centrepiece

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h

Number Of Ingredients 22

1 oven-ready goose (about 4.5kg/10lb)
1 ¼kg floury potato , such as King Edward, peeled and cut into chunks
50g butter
8 leeks , trimmed, chopped into long slices and rinsed, trimmings reserved
6 plump garlic cloves
2 tbsp fresh thyme leaves, stalks reserved
2x packs parsley , leaves chopped, stalks reserved, plus a few sprigs for serving
finely grated zest of 2 unwaxed lemons
1 tbsp vegetable oil or sunflower oil
goose neck and gizzard, roughly chopped
2 carrots , chopped
1 onion , chopped
leek trimmings, finely sliced
parsley and thyme stalks
150ml/¼ pint red wine
150ml/¼ pint port
500ml chicken stock
230g jar cranberry or port sauce
50g fresh or defrosted cranberries
6 medium Cox or Braeburn apples
25g butter
2 tsp golden caster sugar

Steps:

  • Make the stuffing. Boil the potatoes for 10-15 minutes until soft enough to mash, then drain. Meanwhile, heat the butter in a large pan and fry the leeks, garlic and thyme leaves, stirring occasionally, for 8-10 minutes until soft. Mash the leeks and potatoes together with the parsley, lemon zest and salt and pepper. (This can be prepared up to a day ahead and kept in the fridge until needed.)
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Pull out the two big lumps of fat from inside the cavity of the goose. Use a skewer to prick the skin all over, especially on the legs - try not to pierce the flesh. Rub lots of salt over the skin and in the cavity. Pack the cavity with stuffing, then loosely tie the legs together with string.
  • Lift the goose onto a roasting rack in a large roasting tin. Roast for 30 minutes. Reduce the oven to fan 160C/conventional 180C/gas 4 and roast for another 2⁄2½hours. Meanwhile, make the gravy and stuff the apples (see steps 4 and 5). Check during roasting that the fat released from the goose hasn't risen to touch the bird - if it's close, carefully pour it into a bowl. At the end of the roasting time, check the bird is cooked by inserting a skewer into the thickest part of the thigh to see if the juices run clear; if not, give it another 15 minutes and check again.Remove from the oven when ready and increase the heat to fan 180C/conventional 200C/gas 6, for the apples. Allow the goose to rest for 20 minutes before carving.
  • For the gravy, heat the oil in a heavy-based pan over a highish heat. Fry the goose neck, gizzard and carrots for 10 minutes until brown. Add the onion, leek trimmings and herb stalks and cook for 5 minutes. Pour over the wine and port and boil for 5 minutes until reduced and syrupy. Pour in the stock, stir well and simmer for about 20 minutes until you have a mahogany gravy. Strain into a small pan, ready to reheat before serving.
  • For the apples, mix the cranberry sauce and cranberries in a bowl. Cut a thin slice off the bottom of the apples. Score the skin all round their middles, then tunnel out the stalks and cores. Stand the apples on a shallow baking tray. Pile the cranberry mix into the cavities, top with a dot of butter and scatter over the sugar.While the goose is resting, increase the oven to fan 180C/conventional 200C/gas 6. Bake the apples for 20-30 minutes until soft and starting to split and the cranberries are oozing juice.
  • Reheat the gravy. Put the goose on a large platter, surrounded by the apples and sprigs of parsley. Serve with the potato stuffing, Quick braised celery and carrots and the gravy. And what to do with all the goose fat? Use it to make the duck confit and the roast potatoes.

Nutrition Facts : Calories 1362 calories, Fat 79 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 88 grams protein, Sodium 1.24 milligram of sodium

CORNBREAD DRESSING



Cornbread Dressing image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

CORN BREAD AND CHESTNUT STUFFING



Corn Bread and Chestnut Stuffing image

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Fall     Chestnut     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 9

Buttermilk Corn Bread
3 tablespoons butter
2 1/2 cups chopped onions
1 1/2 cups chopped celery
2 1/4 to 2 3/4 cups low-salt chicken broth
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 cups coarsely chopped chestnuts from one 16-ounce jar
1 large egg, beaten to blend

Steps:

  • Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
  • Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
  • Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.

ROAST GOOSE WITH TWO STUFFINGS



Roast goose with two stuffings image

Great Christmas Goose!

Provided by angela_lpe

Time 4h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • To make the outside-in stuffing, soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter until the onion is tender and the bacon cooked. Add the garlic and fry for another minute or so. Cool slightly then mix with the remaining ingredients, including the cranberries and port, adding enough of the egg to bind. Fry a small piece of stuffing to test seasoning and adjust accordingly.
  • To make the hazelnut and orange stuffing, fry the shallots gently in the butter until golden, then add the sugar and the orange juice. Simmer until the liquid has virtually all evaporated leaving a delicious jammy mass of shallots. Pour boiling water over the sage, leave for one minute, then drain and squeeze dry. Add to the shallots, along with all the other ingredients. Fry a small piece of stuffing to test seasoning and adjust accordingly
  • Preheat the oven to 190C/375F/Gas 5.
  • To prepare the goose, trim the excess fat from inside the goose. Pack the 'outside-in' stuffing into the neck end of the goose, pressing it firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with wooden cocktail sticks or a metal skewer.
  • Fill three-quarters the stomach cavity with the hazelnut and orange stuffing.
  • Prick the skin of the goose all over with a fork. Season with salt and pepper. Lay some of the fat removed from the cavity over the thighs to keep them moist. Cover with foil and place on a rack in the oven with a tray underneath so that you can empty out the fat regularly.
  • Roast a 4kg/9lb goose for three hours, a 4.5-5kg/10-11lb goose for three-and-a-half hours and a 5.5kg/12lb goose for four hours.
  • Remove the foil for 30-40 minutes before the end of the cooking time so that the skin can brown and crisp. To test it is cooked, pierce the fattest part of the thigh with a skewer. If the juices run clear then the bird is done.
  • Rest for 20-30 minutes, oven turned off with the door ajar, before carving.

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING



Roast Goose with Garlic, Onion and Sage Stuffing image

Provided by Don Shingler, Jr.

Categories     Chicken     Garlic     Onion     Roast     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Sage     Bon Appétit     Seattle     Washington

Yield Serves 6

Number Of Ingredients 18

Stuffing
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth
Goose
1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices

Steps:

  • For stuffing:
  • Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
  • For goose:
  • Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
  • Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

ROAST GOOSE WITH APPLE-RAISIN STUFFING



Roast Goose with Apple-Raisin Stuffing image

A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 12

1 domestic goose (10 to 12 pounds)
1-1/4 teaspoons salt, divided
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
3 cups chopped peeled apples
2 cups raisins
8 cups cubed day-old white bread
2 to 3 tablespoons sugar
2 eggs
1/2 cup apple cider
1/2 cup water

Steps:

  • Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into 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 a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.

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

WILD GOOSE WITH GIBLET STUFFING



Wild Goose with Giblet Stuffing image

This recipe is one of our favorite ways to prepare goose and it's especially nice for the holidays. My husband does a lot of hunting, so I'm always looking for new ways to fix game. - Louise Laginess, East Jordan, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6-8 servings.

Number Of Ingredients 15

1 wild goose (6 to 8 pounds)
Lemon wedges
Salt
STUFFING:
Goose giblets
2 cups water
10 cups crumbled cornbread
2 large Granny Smith apples, chopped
1 large onion, chopped
1/3 cup minced fresh parsley
1 to 2 tablespoons rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Butter, softened

Steps:

  • Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes., Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter., Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.

Nutrition Facts :

More about "goose with cornbread stuffing recipes"

ROAST GOOSE WITH CHESTNUT STUFFING A DICKEN'S CHRISTMAS DINNER
2011-12-26  · Mis en place. In a small pan, melt the butter and add the cornstarch. Whisk the cornstarch thoroughly so there are no lumps. Add the preserve, whiskey (if using), and mustard, and continue stirring constantly until the sauce thickens slightly. Put in a nice serving dish and serve warm with goose or other gamey fowl.
From the-good-plate.com
See details


ROAST GOOSE WITH STUFFING RECIPE
Mix remaining ingredients, except for gravy (reserved goose fat), together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a …
From recipeland.com
See details


ROAST DUCK STUFFING RECIPE - THERESCIPES.INFO
10 Best Roast Duck with Stuffing Recipes | Yummly great www.yummly.com. Roast Duck with Stuffing Recipes 113,789 Recipes. Last updated Apr 18, 2022. This search takes into account your taste preferences. 113,789 suggested recipes.
From therecipes.info
See details


ROAST GOOSE WITH SAUSAGE STUFFING RECIPE | MYRECIPES
Remove giblets and neck from goose; reserve for other uses. Prick fatty areas of goose with a fork at intervals. (Do not prick breast. ) Combine remaining ingredients in a large mixing bowl; mix well. Stuff dressing into cavity of goose, and close cavity with skewers; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck ...
From myrecipes.com
See details


KEVIN BELTON CREOLE SEASONING GOOSE WITH CORNBREAD STUFFING RECIPE
Crecipe.com deliver fine selection of quality Kevin belton creole seasoning goose with cornbread stuffing recipes equipped with ratings, reviews and mixing tips. Get one of our Kevin belton creole seasoning goose with cornbread stuffing recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
See details


GOOSE WITH CORN BREAD STUFFING RECIPE
Crecipe.com deliver fine selection of quality Goose with corn bread stuffing recipes equipped with ratings, reviews and mixing tips. Get one of our Goose with corn bread stuffing recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 66% Goose with Corn Bread Stuffing Tasteofhome.com I've been making this special entree ever since my …
From crecipe.com
See details


WILD GOOSE WITH GIBLET DRESSING - LAKE OF THE WOODS
Directions. Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes. Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder.
From lakeofthewoodsmn.com
See details


CORNBREAD STUFFING INSPIRED BY LAURA INGALLS WILDER
2019-11-01  · Preheat oven to 400 degrees Fahrenheit. 2. Crisp the bacon in a skillet over medium high heat. Break it into several pieces and save the drippings to grease your baking pan. 3. Chop green onions, green bell peppers, red bell peppers, celery, and onions. 4. Mix the cornmeal, along with 3 teaspoons of salt into a bowl.
From littlehouseontheprairie.com
See details


GOOSE CORNBREAD CASSEROLE | WILD GAME CUISINE - NEVADAFOODIES
2020-05-08  · Preheat oven to 375 degrees F. Heat a skillet over medium heat and add butter, onions, hominy and mild green chiles. Cook until the onions are softened and the hominy begins to brown. You may need to reduce the heat if the hominy starts to POP. Add the goose to skillet and cook until browned, about 5 minutes.
From nevadafoodies.com
See details


BARBECUED ROAST GOOSE WITH CORNBREAD-OYSTER STUFFING
Preheat oven to 350 degrees. Rinse goose with water and remove excess fat deposits. Season cavity with salt. Stuff and place on a rack in a roasting pan. Sew cavity shut or cover with several ...
From texasmonthly.com
See details


HOMESTEADING RECIPES: GOOSE WITH CORNBREAD STUFFING
Prepare corn bread according to package directions;cool. Rub salt on inside of goose cavity. Prick skin well and set aside. Cut cornbread into cubes, and place on baking pan. Bake at 350*F for 15-20 minutes or until lightly browned. Set aside in large bowl. Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread ...
From homesteadingrecipes.blogspot.com
See details


ULTIMATE CORNBREAD STUFFING WITH GARLIC + HERBS • FIVEHEARTHOME
2014-11-10  · Add fresh minced garlic and cook for 2 minutes, stirring occasionally. Garlic should be fragrant and beginning to turn a light golden brown but not dark. Add chicken broth to the garlic, increase heat, and bring to a boil. Stir in fresh herbs, ½ teaspoon of salt, and freshly ground black pepper. Remove from heat.
From fivehearthome.com
See details


ROAST GOOSE AND CHESTNUT STUFFING RECIPE - THE SPRUCE EATS
2021-07-23  · Reserve the vegetables and the stock on one side. Preheat the oven to 375 F/190 C/Gas 5. Place the packet in a roasting tin and roast in a moderate oven for 1 hour 30 mins. Remove the foil from the goose, return it to the roasting tin, place the giblets, vegetable mixture, garlic, and herbs around the goose and cook for a further 30 minutes.
From thespruceeats.com
See details


ROAST GOOSE WITH CHESTNUT AND LEEK STUFFING - WILLIAMS SONOMA
Preheat an oven to 425°F. In a fry pan over medium heat, melt the 3 Tbs. butter. Add the leeks and sauté until translucent, 2 to 3 minutes. Transfer the leeks to a large bowl, add the chestnuts, bread crumbs, chopped goose liver, parsley, melted butter, sea salt, white pepper and thyme.
From williams-sonoma.com
See details


WORLD BEST MUSHROOM RECIPES: GOOSE WITH CORNBREAD STUFFING
2 rub salt on inside of goose cavity. 3 prick skin well and set aside. 4 cut cornbread into cubes, and place on baking pan. 5 bake at 350*f for 15-20 minutes or until lightly browned. 6 set aside in large bowl. 7 saute in skillet, chopped onions, mushrooms, …
From mushroomrecipebook.blogspot.com
See details


10 BEST CORNBREAD STUFFING CASSEROLE RECIPES - YUMMLY
2022-05-06  · rubbed sage, chicken, poultry seasoning, salt, cornbread mix and 7 more Dairy Free Cornbread Stuffing Casserole A Big Bear's Wife chicken broth, eggs, boneless skinless chicken breast, pepper and 8 more
From yummly.com
See details


SOUTHERN-STYLE CORNBREAD STUFFING - ONCE UPON A CHEF
Begin by making the cornbread. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk well. Add the milk mixture and the melted butter to the dry ingredients. Whisk until smooth. Transfer the batter into the prepared baking ...
From onceuponachef.com
See details


CHRISTMAS GOOSE AND STUFFING RECIPE - JAMES BEARD FOUNDATION
Stuff the goose with this mixture, truss, sew up, or skewer the cavity, and tie the legs together. Place the goose breast side up on a rack in a roasting pan. Roast for 1 hour, then reduce the temperature to 350ºF and roast for another hour, without basting. As the fat renders from the goose, remove it to a jar for future use. After the second hour, reduce heat to 325ºF and …
From jamesbeard.org
See details


ROAST STUFFED GOOSE | CANADIAN LIVING
2007-12-31  · Pack with stuffing; skewer or sew closed. Tie wings to body; tie legs together. Prick skin all over with tip of sharp knife, without touching meat underneath. Sprinkle with salt and pepper. Place goose on rack in roasting pan; roast in 375°F (190°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 20 minutes.
From canadianliving.com
See details


HOW TO MAKE THE BEST ROAST GOOSE WITH SAGE AND ONION STUFFING …
2021-12-18  · Public domain image credit: The Cratchits’ Christmas dinner in Dickens’s A Christmas Carol, as illustrated by E. A. Abbey. British Royal Favorite: Sage and Onion Stuffing. Sage and onion stuffing has a long history in England, and this recipe is over 500 years old.
From marysnest.com
See details


ROAST GOOSE WITH CHESTNUT-PRUNE STUFFING RECIPE - PILLSBURY.COM
Sprinkle cavity of goose with 1 teaspoon salt. 2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and celery; cook 3 to 4 minutes or until tender, stirring occasionally. 3. Stir in prunes and chestnuts. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.
From pillsbury.com
See details


CIDER BASTED ROAST GOOSE WITH CORN BREAD STUFFING RECIPE
In a mixing bowl combine the cornbread, apples, plums, green onions and toss with 1 1/2 to 2 c. of the reserved giblet broth. Season stuffing with ginger, salt and pepper to taste. Stuff the goose loosely and truss, and place it breast side up on a rack in a shallow roasting pan.
From cookeatshare.com
See details


GRANDMA'S FAMOUS CORNBREAD STUFFING - FOODIE WITH FAMILY
2018-05-02  · Preheat oven to 375°F. Gently grease a 8″x8″ baking dish and set aside. In a large mixing bowl, use your hands to toss together the crumbled cornbread, dry bread cubes, minced fresh sage, powdered sage, and poultry seasoning. Toss in the softened celery and onion. Add salt and freshly ground pepper to taste.
From foodiewithfamily.com
See details


BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE CORNBREAD …
2021-11-06  · Grease a large baking dish with butter and reduce oven temperature to 375°. In a large skillet over medium heat, melt butter. Stir in onion and celery and season with salt and pepper. Cook until ...
From delish.com
See details


CORNBREAD STUFFING RECIPE | BON APPéTIT
2019-10-15  · Step 1. Preheat oven to 325°. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes ...
From bonappetit.com
See details


SPINACH CORNBREAD STUFFING | SUMPTUOUS SPOONFULS
2016-12-25  · Preheat the oven to 350 F. Spray a 9x9x2 inch square pan with cooking spray. In a medium mixing bowl, mix together the dry ingredients for the cornbread, then stir in the milk, oil and egg until all is just mixed. Pour the batter into the prepared pan and smooth out with a …
From sumptuousspoonfuls.com
See details


ROAST GOOSE AND STUFFING : RECIPES - COOKING CHANNEL
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 ...
From cookingchanneltv.com
See details


ROAST GOOSE WITH PORK, PRUNE AND CHESTNUT STUFFING
Stir in the chestnuts and prunes. Step 4. Preheat the oven to 425°. Set a rack in a roasting pan. Season the goose cavity with salt and fill with the stuffing; secure with toothpicks. Using a ...
From foodandwine.com
See details


GOOSE WITH CORNBREAD STUFFING | RECIPE | GOOSE RECIPES, STUFFING ...
The dressing pairs well with the moist meat. —Patsy Faye Steenbock, Riverton, Wyoming. Nov 17, 2012 - I've been making this special entree ever since my husband and I were first married many years ago. The dressing pairs well with the moist meat. —Patsy Faye Steenbock, Riverton, Wyoming. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook cornbread stuffing for Christmas?
For the stuffing, start by cutting the cornbread into cubes. Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out. Preheat oven to 400°F (200°C).
What do you put in roast goose stuffing?
Roast Goose with Stuffing Recipe | Allrecipes A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose. A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose.
How to cook goose for Christmas dinner?
In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine. Wash goose inside and out. Heat oil in roasting pan on top of stove. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose.
What is a holiday goose stuffed with?
A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose. Skip to content Top Navigation Explore

Related Search