Roast Goose with Apple Stuffing

Name: Roast Goose with Apple Stuffing
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters soft bread crumbs (9 slices); 59 milliliters butter or margarine, melted; 2 mediums celery stalks (with leaves), chopped (1 cup); 59 milliliters Gold all-purpose flour; 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves; 1 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves; 1 whole goose, 8 to 10 pounds, thawed if frozen; 118 milliliters medium onion, chopped; 1 small onion, sliced; 0 teaspoons pepper; 1 teaspoons salt; 1 teaspoons salt; 710 milliliters medium tart apples, chopped; 473 milliliters water

Roast Goose with Apple Stuffing might be just the main course you are searching for. This recipe serves 8. This recipe covers 55% of your daily requirements of vitamins and minerals. One serving contains 2467 calories, 102g of protein, and 201g of fat. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes. A mixture of water, onion, celery stalks, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It will be a hit at your Thanksgiving event.

Instructions

Remove excess fat from goose.

Ingredients you will need

Whole 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.

Ingredients you will need

Broth

Onion

Water

Salt

Equipment you will use

Sauce Pan

Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.

Ingredients you will need

All Purpose Flour

Meat

Equipment you will use

Bowl

Heat oven to 350F. 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.

Ingredients you will need

Stuffing

Whole Goose

Chicken Wings

Equipment you will use

Skewers

Oven

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.

Ingredients you will need

Whole Goose

Bone

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

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 180F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165F.

Ingredients you will need

Stuffing

Whole Goose

Juice

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Frying Pan

Place goose on heated platter.

Ingredients you will need

Whole Goose

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Frying Pan

Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture.

Ingredients you will need

Broth

All Purpose Flour

Water

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve goose with apple stuffing and gravy.