| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Holidays, Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Molasses |
| 2 |
ts |
Bottled Hot Pepper Sauce |
| 1 |
ts |
Fresh Gingerroot; finely |
| 1 |
ts |
Garlic; chopped |
| 1/2 |
ts |
Black Pepper; coarsely |
| 10 |
lb |
To 12 Pound Domestic Goose; dressed |
|
|
Salt To Taste |
| 8 |
oz |
Onion; chopped (about 1-3/4 |
| 1 |
|
Ea Celery Stalk; chopped (1/2 |
| 1 |
tb |
Vegetable Oil |
| 1 |
tb |
Garlic; minced |
| 1/2 |
tb |
Black Pepper; cracked |
| 1 |
tb |
Fresh Thyme; chopped -OR- |
| 1 |
ts |
Dried Thyme |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Fresh Sage; chopped -OR- |
| 1/2 |
ts |
Dried Rubbed Sage |
| 1 |
c |
Dried Apricots; chopped |
| 2 |
c |
Coarsely-Crumbled Day-Old; corn bread |
|
|
Salt To Taste |
| 1 |
|
Ea Egg |
| 1 1/2 |
c |
Rich Chicken Stock |
|
|
Small Apples And Grapes For Garnish |
INSTRUCTIONS
MOLASSES GLAZE
ROAST GOOSE
APRICOT STUFFING
To Make Molasses Glaze:
In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic,
and coarsely ground black pepper. Mix well and set aside.
To Make Roast Goose:
Preheat oven to 425F. Remove giblets from goose to use another time. Rinse
goose in cold water, removing as much fat as possible from body cavity. Pat
goose dry with paper towels. Pierce skin all over with tines of large fork.
Season goose with salt insode and out. Arrange beast side up on rack in
large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven
temperature to 350F. Continue roasting for 20 to 23 minutes per pound
until thermometer inserted between leg and thickest part of thigh registers
180F. (Make sure thermometer does not touch bone.) Drain off all fat from
pan. Brush some of molasses glaze completely over goose. Continue roasting
20 minutes, brushing with molasses mixture after 10 minutes. Remove goose
from oven. Cover with foil and let stand 15 minutes before carving.
To Make Apricot Stuffing:
While goose is roasting, butter deep 1-1/2 quart casserole. In medium
skillet, saute onion and celery in hot oil over medium-high heat until
soft, about 4 to 5 minutes. Pour into large bowl. Add garlic, cracked
pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste. Toss
to mix. Set aside. In small bowl whisk together egg and stock. Pour over
stuffing. Mix well. (Mixture will seem soupy.) Pour into baking dish. Bake
at 350F for 40 minutes until hot in center.
To serve the whole thing:
Arrange goose on serving platter. Garnish with apples and grapes. Carve
goose. Serve with apricot stuffing. Yield: 6 to 8 servings.
>From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.
Roast Goose with All the Fixings, December, 1995 "Victoria" magazine.
Typos by Jeff Pruett.
Posted to EAT-L Digest 6 November 96
Date: Thu, 7 Nov 1996 11:05:56 -0500
From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
“To ignore our Creator is the height of selfishness”