Roast Goose With Garlic, Onion And Sage Stuffing
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6 servings
1 stuffing:
1/4 c unsalted butter
2 sm onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
14 oz bag cubed herbed stuffing
1 mix
1 1/2 tb rubbed or ground dried sage
3/4 ts salt
1/2 ts dried oregano, crumbled
1/2 ts dried thyme, crumbled
1/2 ts pepper
1/2 ts italian seasoning
2 eggs, beaten to blend
1 c chicken stock or canned
1 broth
1 goose:
12 lb goose, fat removed from
1 cavity
1 lemon, halved
3 bacon slices
For stuffing: Melt butter in heavy large skillet over medium heat. Add
onions, celery and garlic and saute until soft, about 8 minutes. Combine
stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning
in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set
aside.
[This sounds like a lot of seasoning for the stuffing. I would probably use
plain dried bread cubes rather than a commercial pre-seasoned product.- JW]
For goose: Preheat oven to 450 deg. F. Rinse goose inside and out; pat dry,
using paper towel. Rub goose inside and out with halved lemon. Season goose
inside and out with salt and pepper. Fill main cavity and neck cavity
loosely with stuffing. Place any remaining stuffing in small buttered
baking dish and cover with foil. Run fingers between breast meat and skin
to loosen skin. Place bacon slices under breast skin. Wrap goose in
cheesecloth.
Place goose on rack set into large roasting pan. Roast goose 30 minutes.
Reduce heat to 350 deg. F. Continue roasting until meat thermometer
inserted into thickest part to thigh registers 180 deg. F., basting every
20 minutes with pan juices, about 1 hour 20 minutes.
[At 15 minutes per pound, a 12 pound goose would take about 3 hours not an
hour and twenty minutes.- JW]
(Place stuffing in covered baking dish in oven during last 40 minutes.)
Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.
6 servings
HUNTING@TAMU.EDU rec.hunting
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