Roast Goose With Potato Stuffing Recipes

IRISH GOOSE WITH POTATO STUFFING

Steps:

• Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
• Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes.
• Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
• Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
• Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
• Put potatoes through ricer or mash with potato masher.
• Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
• Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving.
• Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
• Irish Cooking.

ROAST GOOSE WITH POTATO & STUFFING

Steps:

• Make the stock. Put the neck, giblets and wishbone from the goose into a large saucepan with the vegetables and bouquet garni. Cover with cold water and bring to the boil then simmer, half covered, for 11⁄2-2 hours. Strain the stock when it is ready. (You can make and strain the stock up to 24 hours ahead, and keep it in a covered container in the fridge.)
• Make the stuffing. Melt the butter in a heavy saucepan, add the onions, cover and sweat on a gentle heat for about 5 minutes. Tip in the apples, thyme and orange juice and cook, covered, until the apples are soft and fluffy - about 10 minutes.
• Boil the potatoes in their skins for about 20 minutes until tender. Drain and peel when cool enough to handle, then mash and add to the fruit and onion mixture with the zest and seasoning. Allow to get quite cold before stuffing the goose.
• Preheat the oven to 180C/gas 4/fan 160C. Season the cavity of the goose with salt and freshly ground pepper and rub a little salt into the skin. Stuff the cavity loosely and roast for about 2 hours. To test if it's done, prick a thigh at the thickest part: the juices that run out should be clear. If they are still pink, the goose needs a little longer.
• Put the goose on a serving platter and put it in a very low oven while you make the gravy. Spoon the fat from the roasting tin and save it in a covered container in the fridge - it will keep for months and is great for roast potatoes. Pour about 600ml/1 pint of the strained stock into the tin and bring to the boil on the hob. Using a small whisk, scrape the tin well to dislodge the flavourful meaty deposits. Taste, then strain and serve in a hot gravy boat. Serve the goose garnished with bay leaves and hand the gravy and apple sauce separately.

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.

ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED PLUM SAUCE

Steps:

• Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning.
• PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices.
• BEVERAGE Chateau Pichon Lalande

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING

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.

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.

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.

GOLDEN STUFFED GOOSE

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.

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.