Goose with Onion-Sage Stuffing Recipe

Goose with Onion-Sage Stuffing Recipes

Ingredients :

3lb onions

1/2 cup butter or margarine

1/2 cup chopped celery, with leaves

6 cups soft bread crumbs

1 tbsp salt

1/2 tsp pepper

1 tbsp sage

1 tsp dried leaf savory

1/2 tsp dried leaf marjoram

1/4 tsp nutmeg

1 10-12 lb goose

1 tbsp lemon juice

salt and pepper

2 chicken bouillon cubes

2 cups boiling water

Giblet Gravy

Method :

Peel onions (cut large ones into quarters) and put them in a large saucepan. Add boiling water to cover and simmer, covered, about 15 minutes or until just tender. Drain. Chop rather coarsely. Heat butter (or margarine) in large heavy skillet. Add celery and cook gently 3 minutes, stirring. Add half of bread crumbs and cook gently, until crumbs are lightly browned, stirring. Put remaining crumbs in large bowl. Add salt, pepper, sage, savory, marjoram and nutmeg. Toss lightly. Add onions and celery-crumb mixture and toss again lightly. Cool. Heat oven to 400F (205C). Rub goose inside and out with lemon juice. Sprinkle inside generously with salt and pepper. Stuff neck cavity with some of stuffing and fasten neck skin to body with a skewer. Stuff body cavity with rest of stuffing, skewer opening closed and lace closed with string. Tie legs and wings close to body. Prick skin all over bird to let fat escape.

Put bird, breast side down, on rack in large roasting pan. Add bouillon cubes to 2 cups (500ml) boiling water and stir until dissolved. Pour over goose. Roast 60 minutes, uncovered. Pour off and discard all drippings. Turn goose over and pour 2 cups (500ml) boiling water over it. Continue roasting for another hour. Pour off drippings in pan again. Prick goose again all over and continue roasting about 90 minutes more or until tender. Put goose on hot platter and keep warm while making gravy.

Note : Goose has a high proportion of fat and bone to meat, so allow at least 1lb (450g) per person.

Serves 10-12

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