FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Chicken, Turkey, Duck, etcOther Birds >  Goose, Roast with Fruit Stuffing

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

GOOSE: ROAST GOOSE WITH FRUIT STUFFING

(Dressing recipe makes 8 1-cup servings)

INGREDIENTS

    • 1 thawed raw goose, 12-14 pounds
    • 1/3 cup butter
    • 3/4 cup chopped celery
    • 3/4 cup chopped onion
    • 8 cups day-old bread cubes
    • 3 cups chopped unpared apples
    • 1 cup raisins
    • 1½ teaspoon salt
    • 3/4 teaspoon black pepper
    • 3/4 teaspoon thyme or sage
     

DIRECTIONS

1. Preheat oven to 400 F.

2. In a large pan, cook celery and onion in butter until tender, stirring occasionally.

3. Remove from heat and add bread cubes, apples, raisins, and seasonings. Set aside.

4. Remove neck and giblets from goose*. Remove excess fat from body cavity and neck skin and discard. Pat goose dry with paper towels. Wings may be removed at second joint and cooked later* or leave wings attached and bend them to the back.

5. Fill neck and body cavities with prepared fruit stuffing mixture.

6. Fold neck skin to back and turn under, covering opening (can fasten with skewers or toothpicks if you have them). Tie legs together or tuck in band of skin at tail, if present.

7. Place goose, breast-side up, on rack in large pan. Insert meat thermometer deep into thigh muscle, not touching bone.

8. Roast, uncovered, for 1 hour at 400°F.

9. Reduce temperature to 325°F and continue roasting for 2 to 2½ hours until meat thermometer reaches 180°F.

10. During roasting, spoon off and discard accumulated fat at 30-minute intervals.

11. When roasting is complete, remove goose to a platter and allow to stand 20 minutes for easier carving.

* Neck & giblets can be cooked in water to cover, with onion, celery, and seasonings to make gravy - or save to make soup. Simmer, all but liver, for 1 hour until tender. Add liver last and cook only for 10 minutes longer.
 

Nutrition Information per serving:

    Calories 259
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 5.5 g
    Cholesterol 21 mg
    Sodium 685 mg
    Total Carbohydrate 42 g
    Dietary Fiber 3 g
    Sugar 23 g
    Protein 3 g
    Vitamin A 83 RE
    Vitamin C 6 mg
    Calcium 64 mg
    Iron 1.6 mg
     

USDA, Food & Nutrition Service
Recipe provided by Wenk Foods, Madison, South Dakota
 

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.