Best 3 Roast Goose With Garlic Onion And Sage Stuffing Recipes
**Roast Goose with Garlic, Onion, and Sage Stuffing: A Culinary Journey of Exquisite Flavors and Festive Traditions**
In the realm of culinary delights, few dishes evoke a sense of celebration and opulence like roast goose. This majestic dish, often gracing the tables during special occasions and holidays, holds a prominent place in various cultures worldwide. Its succulent meat, crispy skin, and aromatic stuffing create a symphony of flavors that tantalize the taste buds and leave a lasting impression. Join us on a culinary adventure as we delve into the intricacies of roast goose, exploring its rich history, cultural significance, and the delectable recipes that bring this dish to life. From traditional stuffing variations to contemporary interpretations, we'll provide you with a comprehensive guide to preparing this exceptional dish that will undoubtedly become a centerpiece of your festive gatherings.
ROAST GOOSE AND STUFFING
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
- Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
- Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
- Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
- Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
- When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.
ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING
Provided by Don Shingler, Jr.
Categories Chicken Garlic Onion Roast Sauté Christmas Thanksgiving Stuffing/Dressing Sage Bon Appétit Seattle Washington
Yield Serves 6
Number Of Ingredients 18
Steps:
- For stuffing:
- Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté 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.
- For goose:
- Preheat oven to 450°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°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.
ROAST GOOSE WITH STUFFING
A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!
Provided by Ann
Categories Meat and Poultry Recipes Game Meats Goose
Time 5h40m
Yield 6
Number Of Ingredients 22
Steps:
- In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
- Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
- Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
- In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
- Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.
Nutrition Facts : Calories 1169.2 calories, Carbohydrate 63.3 g, Cholesterol 253.8 mg, Fat 67.9 g, Fiber 6.2 g, Protein 74 g, SaturatedFat 23.2 g, Sodium 880.5 mg, Sugar 28.7 g
Tips:
- Choose a Fresh Goose: Opt for a high-quality, fresh goose with a plump body and smooth, unblemished skin.
- Brine the Goose: Soaking the goose in a flavorful brine solution helps tenderize the meat and infuse it with moisture.
- Use Fresh Herbs and Aromatics: Garlic, onion, sage, and thyme are classic stuffing ingredients that add savory flavors to the goose.
- Generously Season the Goose: Rub the goose inside and out with a mixture of salt, pepper, and other spices to enhance its taste.
- Roast the Goose on a Rack: Place the goose on a roasting rack inside a roasting pan to allow the fat to drip away and ensure even cooking.
- Roast at a High Temperature Initially: Start by roasting the goose at a high temperature (450°F) for 30 minutes to crisp the skin.
- Reduce the Temperature for Slow Roasting: After the initial high-temperature roasting, reduce the temperature to 325°F and continue roasting until the goose reaches an internal temperature of 165°F.
- Baste the Goose Regularly: Use the flavorful drippings from the roasting pan to baste the goose throughout the cooking process, keeping it moist and flavorful.
- Let the Goose Rest Before Carving: Once the goose is cooked, let it rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in tender and succulent meat.
Conclusion:
Roast Goose with Garlic, Onion, and Sage Stuffing is a classic holiday dish that combines the rich flavors of goose meat with aromatic herbs and spices. By following these tips and the detailed recipe instructions, you can create a succulent, tender, and flavorful goose that will impress your family and friends. The combination of the crispy skin, moist meat, and savory stuffing makes this dish a perfect centerpiece for any special occasion. Remember to choose a high-quality goose, brine it for added flavor, and roast it carefully to achieve the perfect balance of textures and flavors. With a little effort and attention to detail, you can create a truly memorable dining experience with this timeless recipe.
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