| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Goose, 10 to 12-pound all | |
| excess fat removed | ||
| Boiling water | ||
| 2 | Ribs celery | |
| 1 | Carrot, unpeeled | |
| 1 | Onion, peeled | |
| 1 | Bay leaf | |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 2 | t | Salt |
| 1/2 | t | Black pepper |
| 1 | Orange, unpeeled | |
| 1 | Tart apple, unpeeled | |
| 1 | Rib celery, cut into 2 or 3 | |
| pieces | ||
| 1 | Carrot, cut into 2 or 3 | |
| pieces | ||
| Half an onion, peeled | ||
| 4 | Prunes * | |
| 1 | Recipe Honey Butter Glaze | |
| follows | ||
| 3/4 | c | Prunes |
| 1 1/2 | c | Boiling water |
| 7 | c | Whole-wheat bread, cubed |
| 3 | c | Unpeeled and finely chopped |
| apples | ||
| 1 1/2 | c | Chopped celery ribs and |
| leaves | ||
| 3/4 | c | Finely chopped onions |
| 1 | c | Butter |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | t | Dried oregano leaves |
| pulverized | ||
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 1/2 | c | Honey |
| 1/2 | c | Water |
| 1 | T | Butter |
| Freshly grated nutmeg | ||
| approx. 1/2 t |
INSTRUCTIONS
To parboil the goose, prick the skin over the breast. Place goose in a large kettle and cover with boiling water. Add the remaining ingredients for parboiling the goose. Return water to a boil over high heat and continue boiling for 25 to 30 minutes. Meanwhile, preheat oven to 350F. Once goose has finished parboiling,drain. Lightly season with the salt and pepper inside and out, then stuff the cavity loosely with the orange, apple, celery and carrot pieces, onion and prunes. Place the goose breast side up on a rack in a large roasting pan. Cover and roast until almost done, allowing 25 minutes per pound; open the pan now and again and prick the skin on the breast so the fat will continue to render out as the goose cooks. When the cooking time is about up, start checking for doneness by inserting a meat thermometer into the breast. Once it reads 170F (don't leave thermometer in the goose while cooking), spoon on a little honey glaze. Return to oven, uncovered, and brown. Remove from oven and discard fruit and vegetable stuffing. Place goose on a serving platter and garnish as you wish. Serve with Apple and Prune* Dressing. Makes 10 to 12 servings Apple and Prune Dressing: Place the prunes in a small bowl, pour the boiling water over them and let them sit to plump, approximately 30 minutes. Once plumped, drain reserving the soaking liquid. Pit the prunes, if needed, then chop and place in a large pan or bowl; add the bread and apples. Set aside. In a large skillet, cook the celery and onions in the butter until vegetables are clery but not browned. Stir in the parsley, oregano, salt and pepper, then add 1 cup of the reserved prune soaking liquid. Pour the cooked ingredients over the bread mixture. Fold together, adding a bit of hot water as needed to make a fairly moist dressing (dressing should be neither wet nor dry). Turn the dressing into a greased 13x9x2-inch baking pan. Bake in the oven with the goose until well risen, browned and firm to the touch, about 40 to 45 minutes. (Note: To gauge timing put dressing in the oven when you uncover the goose to brown.) Honey Butter Glaze: In a small saucepan, heat honey, water and butter together. Stir in nutmeg, to taste, and brush over goose. plm Note: We did not use the prunes where called for - but substituted apricots. The apricots in the goose and the dressing were delicious. continued in part 2
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