Roast Goose With Wild Rice Chestnut Stuffing Recipes

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ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING



Roast Goose With Wild Rice-Chestnut Stuffing image

This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

Provided by Outta Here

Categories     Goose

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup wild rice, raw
10 lbs goose
salt and pepper
4 tablespoons orange zest, grated
6 slices bacon, chopped
1 onion, chopped
1 cup celery, sliced (with leaves)
1/2 cup Italian parsley, chopped
1 (17 ounce) can whole chestnuts, drained and coarsely chopped
3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried marjoram

Steps:

  • Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
  • Preheat oven to 350ºF.
  • Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
  • Prick skin and fat with a skewer in several places, being careful not to pierce meat.
  • Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
  • Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
  • Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
  • Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
  • Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
  • Remove to cutting board and let rest 15 minutes.
  • Remove stuffing to a bowl and carve goose.

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.

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



Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 3h35m

Number Of Ingredients 18

1 whole goose around 15 pounds, soaked overnight in a lightly salted brine liquid
Canola oil
Black pepper
1 teaspoon sesame oil
12 cloves garlic
1 tablespoon minced ginger
1 onion, 1/4-inch dice
1 large, peeled carrot, 1/4-inch dice
2 ribs celery, 1/4-inch dice
Salt and black pepper, to taste
2 large sweet potatoes, oven roasted until al dente (80 percent), peeled and 1/2-inch dice
12 chestnuts, roasted and peeled and halved
1 cup sliced scallions, separated, save white part for the sauce
2 cups dehydrated plums (prunes), 1/4-inch dice
2 cups plum wine
2 cups Zinfandel
3 cups chicken stock
1 tablespoon naturally brewed soy 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 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

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 WATERTOWN GOOSE



Roast Watertown Goose image

Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown Goose." The geese that were raised and prepared for market in Watertown, Wisconsin found their way to tables of wealthy people in the east, New York, Boston, Philadelphia, and other eastern points which usually purchased the bulk of them. Orders were placed weeks and even months in advance and some wealthy families had standing orders from year to year to be certain of getting them. Quite inexpensive for you if your hunter has been successful! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Times are approximate.

Provided by Molly53

Categories     Goose

Time 4h

Yield 12 serving(s)

Number Of Ingredients 19

1 (10 lb) goose (young, weighing about 10 pounds)
2 teaspoons salt
1 orange, juice and rind of
3 tablespoons lemon juice (fresh is best)
1/4 lb dried apricot
1 cup breadcrumbs
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons celery, minced
1 teaspoon parsley, minced
2 tablespoons butter, melted
1 cup wild rice
3 cups water
1 teaspoon salt
1/2 lb chestnuts, blanched and cooked (chopped)
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons onions, minced

Steps:

  • For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
  • Drain and add remaining ingredients; toss lightly.
  • For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
  • Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
  • Mix well.
  • Preheat oven to 375°F.
  • Clean goose; wipe dry but do not stuff.
  • Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
  • Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
  • Reduce oven to 325°F.
  • Rub goose with salt.
  • Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
  • Truss; weigh to estimate cooking time.
  • Place breast up on rack in an uncovered roasting pan and place in oven.
  • Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
  • Basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.

Nutrition Facts : Calories 716, Fat 44.9, SaturatedFat 17, Cholesterol 168, Sodium 1023.7, Carbohydrate 33.4, Fiber 2.6, Sugar 6.2, Protein 43.5

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