Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

Name: Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbs brandy; 1 liters lightly packed 3/4-inch bread cubes (from a loaf of French or Italian bread); 1 medium carrot, coarsely chopped; 473 milliliters chopped celery, including leaves (about 4 stalks); 1 medium celery stalk, coarsely chopped; 1 dried bay leaf; 177 milliliters dry red wine, such as Cabernet Sauvignon or Shiraz/Syrah; 2 Tbs all-purpose flour; 118 milliliters chopped fresh flat-leaf parsley; 1 Tb fresh thyme leaves, lightly chopped; 2 medium cloves garlic, minced; 5 kilograms OneÂ goose (with giblets); 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 2 Tbs currant or plum jelly; 237 milliliters prunes, chopped into 1/3-inch pieces; 2 fresh thyme sprigs; 1 Tb peanut or vegetable oil; 1 medium yellow onion, coarsely chopped; 237 milliliters chopped yellow onion (1 large)

You can never have too many main course recipes, so give Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy a try. This dairy free recipe serves 8. One portion of this dish contains around 112g of protein, 231g of fat, and a total of 2632 calories. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. If you have celery, oneâ goose, celery stalk, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Prepare the goose

Ingredients you will need

Whole Goose

Pull the giblets out of the cavity. Refrigerate the liver for use in the stuffing and set the other giblets aside for the broth. Tear off any loose deposits of fat from inside the cavity openings. With a chefs knife, cut off and reserve the two long outermost sections of each wing, leaving only the section nearest the breast still attached. Next, with a paring knife, prick holes in the skin around the thighs, being careful not to cut into the meat. Finally, season the goose generously inside and out with salt and pepper. Set on a rack on a baking sheet and refrigerate, uncovered, overnight.

Ingredients you will need

Salt And Pepper

Stuffing

Broth

Whole Goose

Liver

Meat

Equipment you will use

Baking Sheet

Knife

Make the broth and start the stuffing

Ingredients you will need

Stuffing

Broth

Using a cleaver, chop the neck and wings into 4-inch sections. Pat dry with paper towels.

Ingredients you will need

Chicken Wings

Equipment you will use

Paper Towels

Cleaver

Heat the oil in a 5-quart soup pot over medium heat.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Pot

Add the neck, wings, and giblets (excluding the liver). Cook, turning occasionally, until browned on all sides, 10 to 15 minutes.

Ingredients you will need

Liver

Chicken Wings

Add the onion, carrot, celery, thyme, and bay leaf and stir.

Ingredients you will need

Bay Leaves

Carrot

Celery

Onion

Thyme

Add 1 quart water and a small pinch of salt and bring to a boil. Immediately reduce the heat to medium low and simmer gently for 2 hours. Strain, discarding the solids, and cool to room temperature before refrigerating. You should have 1-1/3 to 1-3/4 cups broth.

Ingredients you will need

Broth

Water

Salt

Combine the prunes and brandy for the stuffing in a small bowl, cover, and steep overnight. Arrange the bread cubes for the stuffing on a baking sheet and set aside, uncovered, to dry overnight.

Ingredients you will need

Bread Cubes

Stuffing

Brandy

Prunes

Equipment you will use

Baking Sheet

Bowl

Steam the goose

Ingredients you will need

Whole Goose

Put the goose breast side up on a V-rack in a large flameproof roasting pan with sides at least 3 inches high. Set the pan on the top of the stove over the largest burner and add about 1 inch of water. Cover the roasting pan tightly with heavy-duty foil (or with the domed lid if using a covered roaster). Bring to a boil and lower the heat so the water just simmers. Steam the goose for 40 minutes. Check the liquid occasionally to make sure it hasnt evaporated and add hot water if necessary. Turn off the heat and uncover the pan, being careful of the steam.

Ingredients you will need

Whole Goose

Water

Equipment you will use

Roasting Pan

Stove

Aluminum Foil

Remove the goose and rack from the pan and set aside for 20 to 30 minutes until cool enough to handle.

Ingredients you will need

Whole Goose

Equipment you will use

Frying Pan

Make the stuffing and roast the goose

Ingredients you will need

Stuffing

Whole Goose

Position a rack in the center of the oven and heat the oven to 325F. Spoon 2 Tbs. rendered goose fat from the steaming liquid in the roasting pan (reserving the rest) and put it in a medium skillet over medium heat.

Ingredients you will need

Goose Fat

Equipment you will use

Roasting Pan

Oven

Add the goose liver and saut, turning a few times, until it browns and feels springy, about 6 minutes.

Ingredients you will need

Goose Liver

Transfer to a cutting board to cool. Return the skillet to medium heat and add the celery, onion, garlic, thyme, and 1/2 tsp. each salt and pepper. Stir, cover, and reduce the heat to medium low. Cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Celery

Garlic

Onion

Thyme

Equipment you will use

Cutting Board

Frying Pan

Transfer the vegetables to a large mixing bowl. Stir in the bread cubes, soaked prunes, parsley, orange and lemon zests, and 1/2 tsp. salt. Chop the liver and add it to the bowl. Check the goose for pinfeathers or quillsthese are most often found around the legs.

Ingredients you will need

Bread Cubes

Vegetable

Parsley

Orange

Prunes

Whole Goose

Lemon

Liver

Salt

Equipment you will use

Mixing Bowl

Remove any with strong tweezers or pliers. Using a large spoon, loosely fill the large cavity of the goose with stuffing. If there is any leftover stuffing, use it to fill the smaller neck cavity.

Ingredients you will need

Stuffing

Whole Goose

Pour the steaming liquid from the roasting pan into a clean vessel and leave at room temperature until cool. When the liquid and fat are cool enough to handle, spoon the fat off, set aside 2 Tbs. for the gravy, andreserve the rest for cooking; discard the water.

Ingredients you will need

Gravy

Water

Equipment you will use

Roasting Pan

Return the roasting rack and goose to the roasting pan. Roast for 1-1/2 hours and then rotate the pan for even cooking. Continue roasting until the meat on the drumsticks feels very soft when pressed, 1/2 to 1 hour more. You can also check that the thigh (near the joint) is 175F to 180F and that the stuffing is at least 165F.

Ingredients you will need

Chicken Drumsticks

Stuffing

Whole Goose

Meat

Equipment you will use

Roasting Pan

Remove the goose from the oven.

Ingredients you will need

Whole Goose

Equipment you will use

Oven

Set the goose in a draft-free spot to rest for 20 to 45 minutes. If the kitchen is cool, tent the bird loosely with foil.

Ingredients you will need

Whole Goose

Equipment you will use

Aluminum Foil

Make the gravy

Ingredients you will need

Gravy

Pour off the fat from the roasting pan, being careful to leave behind all the tasty pan drippings. Set the roasting pan over medium heat on the largest burner and add the wine, stirring and scraping with a wooden spoon to loosen all the pan drippings. Bring to a boil and reduce by about half, stirring often, about 3 minutes. Scrape the contents of the roasting pan into a strainer set over a bowl.

Ingredients you will need

Wine

Equipment you will use

Roasting Pan

Wooden Spoon

Sieve

Bowl

In a medium saucepan over medium heat, heat the 2 Tbs. reserved goose fat.

Ingredients you will need

Goose Fat

Equipment you will use

Sauce Pan

Whisk in the flour and continue whisking for about 1 minute. Slowly whisk in the liquid from the roasting pan and then whisk in the broth. Simmer, whisking frequently, until thickened and full-flavored, about 5 minutes.

Ingredients you will need

Broth

All Purpose Flour