Christmas Recipes
Roast Goose with Apple Stuffing
Enjoy the flavors of autumn in this hearty, fragrant Roast Goose with Apple Stuffing recipe.
Yield: 8 servings
Ingredients
- 1 (8 to 10 pound) whole goose, thawed if frozen
- 2 cups water
- 1 small onion, sliced
- 3/4 teaspoon salt
- 6 cups (9 slices) soft bread crumbs
- 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
Instructions
- 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 degrees 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 for 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 degrees 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.
Notes
Did You Know...The rich flavor of goose is often balanced with tart fruit, such as the apples used in this recipe.
Shave a little time off the preparation by omitting step 2 (do not cook giblets, and do not add to stuffing ingredients). And use 2 cups chicken broth in step 7.
Nutrition
Per serving: Calories 845 (Calories from Fat 495); Total Fat 55g (Saturated Fat 16g); Cholesterol 195mg; Sodium 1000mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 59g
Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 8%; Iron 42%
Exchanges: 1 Starch; 1 Fruit; 8 High-Fat Meat; 2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens