Secure the skin flaps at each end with metal skewers. Roast for 1 hour, then reduce the temperature to 350ºF and roast for another hour, without basting. Serve slices of goose with the Spiced red cabbage and Hasselback potatoes (see recipes, opposite), the stuffing, and lashings of gravy. Place the goose in a large roasting pan, and cover tightly with foil. Fill the smaller neck cavity with the sausagemeat stuffing, then spoon the prune and apple stuffing into the larger main body cavity. in a preheated moderate oven, 180°C/350°F/regulo 4. Advertisement. Chef Tom Stafford has decided to serve goose at his Christmas dinner this year and he shares this recipe for goose stuffing … This also helped the meat to go further. re-cover goose with greased aluminium foil and roast for 2 1/2 hours. The sharpness and freshness of both the cranberries and apple make an excellent accompaniment to roast goose as they balance the richness of the meat. Serves 6-8 goose 4.5-5kg floury, white fleshed potatoes 1.3kg banana shallots 400g … If your holiday cooking is already very busy, I’d like to give you this advice: If it is not fat, lay thin slices of pork loin upon the breast, but if the goose has considerable fat, omit the pork. There is a lot less meat on a goose … Prized for it's rich fat (for the ultimate crispy roast potatoes), roast Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Mix the onion with the remaining stuffing ingredients. You can keep it in the fridge for up to 3 months to … It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. Roast the goose at 450 Fahrenheit for 15 minutes, then reduce heat to 350 degrees and turn the goose onto its side. EatSmarter has over 80,000 healthy & delicious recipes online. For a real Christmas centrepiece, try a goose! Place the lid on the roasting pan, and place it in the preheated oven. It is simple and, like many great simple dishes, it is authentic. Season well and set aside. It really complements goose because the potatoes soak up some of the wonderful fat from this rich bird. As the fat renders from the goose, remove it to a jar for future use. delicious. This is quite simply the best recipe for goose that I know. Place on a metal rack over a large roasting tin. Bake in a hot oven for forty-five minutes, remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge with flour, and return it to the oven. Stuff the goose with this mixture, truss, sew up, or skewer the cavity, and tie the legs together. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. In a small bowl, beat eggs, cider and water. Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. After 1 hour, turn goose onto its other side. Partly-fill the goose with-potato stuffing, stitch up the openings and truss il. Use a meat thermometer to check the goose is cooked. roast goose for 30 minutes at 350 F. remove from oven, skim off excess fat. Prick the thigh at the thickest part; the juices which run out should be clear. Delia's Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing recipe. The stuffing is simply made with bread, onions, parsley, sage, rosemary and thyme and bound together with an egg. two days ahead of time and then refrigerated it. 3 Preheat the oven to 220°C, fan 200°C, gas 7. Place with breast side up on a rack in a large shallow roasting pan. Goose Stuffing and Confit While turkey is the favorite bird for the Holiday table, there was a time when goose was the preferred Christmas meat especially in Europe. It is a lovely bird to eat, but has less meat than a turkey and can sometimes be a little dry. If the thickest part of the bird reaches 75˚C, you’re good to go. remove foil and cook for 1 hour so the breast crips and browns. This is a traditional West Cork stuffing for the Christmas goose. Remove the goose from the oven and let it restfor 20 minutes. I prefer my mother's bread stuffing to this one. https://www.saveur.com/article/Recipes/Red-Lion-Christmas-Goose-with-Stuffing Try them out! Strain the warm, leftover goose fat into sterilised jars. Stuff into the goose. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. Trini Cooking with Natasha 9,970 views. Goose was the traditional Christmas roast long before turkey. While it’s true that goose has the older pedigree as the traditional Christmas roast, I find it suitable only if you haven’t got a huge tableful to feed: I reckon that you can feed six comfortably with one bird, though you can of course stretch that out with an exuberant supply of side dishes. Preheat the oven 425 degrees F. You can make the stuffing in advance. This roast goose and chestnut stuffing recipe makes the most of the flavor and texture of the bird by using a boned goose and cooking in a water bath before roasting the meat so that it remains juicy and moist. Cook for three hours, remove lid and foil, and brown the breast skin under the broiler for 5 to 10 minutes (watch carefully, so it doesn’t burn). For the final 15 minutes, roast goose on its back. The stuffing matched perfectly with the sides and meat. Remove stuffing before carving goose. place goose on a warmed serving dish … Baked Turkey with Rice Stuffing - Episode 276 - Duration: 9:44. The Roast Goose with Apple and Orange Stuffing recipe out of our category Goose! Goose Stuffing. https://www.saveur.com/article/Recipes/Goose-with-Chestnut-Stuffing And it is undeniably fabulously festive. Drain fat from pan as it accumulates. 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