Currants, apples, and almonds flavor a savory stuffing for roast goose. The recipe makes enough stuffing to cook some separately on the side as well as the stuffing inside the goose.
Prep Time: 15 minutes
Cook Time: 2 hours, 40 minutes
Ingredients:
- 1 large yellow onion (chopped)
- 1 large tart apple (chopped)
- 1/4 cup lower-sodium chicken broth
- 6 cups toasted fresh bread crumbs
- 1/2 cup currants or chopped raisins
- 1/4 cup slivered almonds (toasted)
- 1/4 cup minced parsley
- 1 teaspoon dried sage leaves
- 1/4 teaspoon each salt and black pepper
- 1/3 cup lower-sodium chicken broth
- 1 goose (7 to 8 pounds), giblets removed
Preparation:
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 mixutre, 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
Recipe Source: Reader's Digest Like Grandma Used to Make (Reader's Digest Books)
Reprinted with permission.
