INGREDIENTS

INSTRUCTIONS

FOR PARBOILING GOOSE
OTHER
APPLE AND PRUNE DRESSING
HONEY BUTTER GLAZE
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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