Grilled Goose With Prune Stuffing And Gravy Recipes

ROAST GOOSE AND STUFFING

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.

ROAST GOOSE WITH STUFFING

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.

ROAST GOOSE WITH TWO STUFFINGS

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.

GRILLED GOOSE WITH PRUNE STUFFING AND GRAVY

Steps:

• Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
• Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
• To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.
• To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.

EASY STUFFED ROAST GOOSE

Steps:

• Wipe the goose with a damp cloth and rub the cavity with salt.
• Prepare stuffing according to package direction,stuff cavity and secure the vent.
• Rub the bird with about 1 tbl salt.
• Turn the skin of the neck backward and secure on to the back.
• Twist the wings back and skewer the thighs.
• Prick the bird well with a fork, lay on rack in roasting pan.
• Roast in hot oven 400' degrees F for 20 minutes.
• Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
• Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
• Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
• Add the liver to the broth and simmer for 30 minutes more.
• Strain the broth, reserving it for the gravy, chop the liver and giblets.
• Arrange the goose on heated platter.
• removing the ties and skewers.
• Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
• Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.
• Pour into gravy boat.
• serve.

ROASTED GOOSE WITH SAVORY GARLIC STUFFING

Steps:

• Preheat oven to 425°. Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside., For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute. Transfer to a large bowl; stir in stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together., Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Place goose breast side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand 20 minutes before removing stuffing and carving goose.