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Roasted
Goose with Sage and Scallion Dressing
| 1 - 12 to 14 pound goose
1 cup butter 12 scallions, white and green parts, thinly sliced 1 medium onion, chopped 1 cup chopped celery 1 small apple, coarsely chopped 6 cup coarse dry bread crumbs ½ teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoon chopped fresh sage or 1 tablespoon dried sage 1 teaspoon dried thyme 2 tablespoon chopped parsley ½ cup chicken stock 2 large eggs, lightly beaten fruity white wine or cider, for basting In a skillet, melt butter add scallions,
onion, celery and apple. Sauté about 10 minutes until onion is golden
brown. Transfer to large bowl, add bread crumbs, salt, pepper and herbs.
Toss to combine, then add chicken stock and eggs. Toss again to combine
ingredients. Add more stock if stuffing seems too dry. Preheat oven at
400° F. Rinse and dry goose, season cavity with salt and pepper. Stuff
goose loosely with dressing and truss. Prick exterior of goose all over
with sharp-tined fork to allow excess fat to escape during roasting. Place
goose on rack in deep roasting pan, breast side up. Place in oven, roast
15 minutes, then lower temperature to 350° F. Continue roasting 20
minutes per pound or until goose is very well-browned and leg joints move
easily. During roasting remove any fat that accumulates in pan and baste
with white wine or cider. When goose is done, remove to board loosely covered
with aluminum foil for ½ hour before carving.
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