Roast Goose with Currant Stuffing

Discussion in 'Food and nutrition' started by WendyArch2, Apr 16, 2004.

  1. WendyArch2

    WendyArch2 Guest

    Roast Goose with Currant Stuffing

    1 large yellow onion (chopped) 1 large tart apple (chopped)
    1/4 cup lower-sodium chicken broth 6 cups toasted fresh
    bread crumbs
    2/2 cup currants or chopped raisins
    3/4 cup slivered almonds (toasted)
    4/4 cup minced parsley 1 teaspoon dried sage leaves
    5/4 teaspoon each salt and black pepper
    6/3 cup lower-sodium chicken broth 1 goose (7 to 8 pounds),
    giblets removed

    In a small saucepan, combine the onion, apple, and 1/4 cup
    broth. Bring to a boil. Lower heat and simmer for 5 minutes
    or until onion and apple are tender. In a large mixing bowl,
    combine onion mixture, bread crumbs, currants, almonds,
    parsley, sage, salt, and pepper. Toss 1/3 cup broth with
    bread crumb mixture. Preheat the oven to 350 degrees F.
    Rinse goose; drain, and pat dry. Prick the skin on the lower
    breast, legs, and around the wings with a skewer. Stuff and
    truss goose. Then, place goose, breast-side-up, on a rack in
    large roasting pan. Insert a roasting thermometer in its
    thigh without touching bone. Spoon remaining stuffing into a
    lightly greased 1-1/2-quart casserole; cover and
    refrigerate. Roast goose for 2 to 2-1/2 hours or until the
    thermometer registers 175 degrees
    F., drain fat often. Bake the covered casserole of stuffing
    alongside the goose during the last 30 minutes of
    roasting. Let the goose stand for 15 to 20 minutes. Carve
    goose; discard the skin.

    Yield: 6 servings Per serving: Calories 673; Saturated Fat
    9g; Total Fat 28g; Protein 64g; Carbohydrate 41g; Fiber 3g;
    Sodium 467mg; Cholesterol 319mg

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