Roast Goose W/ Wild Rice, Hazelnuts & Apple Stuffing Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1: Goose, 9 to 12 lbs
1/2 cup: Onion, finely chopped
Salt,
2 tsp: Dried savory,
4 cup: Wild rice, cooked
3 tbsp: Parsley, chopped
2/3 cup: Hazelnuts, coarsely chopped
Black pepper, freshly ground
2 large: Apples, green colored,
Flour,
. peeled, cored & cubed
Directions:
Remove the neck, heart, and gizzard from the goose and put them in a
saucepan with 4 cups of water. Let simmer gently, partially covered,
for several hours, until reduced to slightly less than 2 cups.
Season the broth to taste with salt.
For the stuffing; mix together the wild rice, nuts, apples, onion, and
herbs, seasoning to taste with salt and pepper. Fill the cavity of the
goose with the stuffing, skewer closed, and lace string around the
skewers, then truss the bird. Roast in a preheated 325 degree oven,
breast side down, for 11/2 hours, drawing off the fat as it
accumulates, then turn and roast another 11/2 hours, or slightly more
for an ll-12-pound bird. When done, the juices should run clear when
the bird is pricked where the thigh attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour
over the bottom of the roashng pan-1 to 2 tablespoons, depending on
how thick you like your gravy. Set the pan over low heat and stir for
2 minutes, scraping up all the browned bits. Add the reserved goose
broth and whisk until smooth. Taste and season with salt and pepper
and serve in a gravy boat alongside the bird. Remove trussing strings
and skewers before carving.
** Christmas Memories with Recipes **
edited by Maron L. Waxman
1st edition // printed 1988
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95
Source from luhu.jp
saucepan with 4 cups of water. Let simmer gently, partially covered,
for several hours, until reduced to slightly less than 2 cups.
Season the broth to taste with salt.
For the stuffing; mix together the wild rice, nuts, apples, onion, and
herbs, seasoning to taste with salt and pepper. Fill the cavity of the
goose with the stuffing, skewer closed, and lace string around the
skewers, then truss the bird. Roast in a preheated 325 degree oven,
breast side down, for 11/2 hours, drawing off the fat as it
accumulates, then turn and roast another 11/2 hours, or slightly more
for an ll-12-pound bird. When done, the juices should run clear when
the bird is pricked where the thigh attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour
over the bottom of the roashng pan-1 to 2 tablespoons, depending on
how thick you like your gravy. Set the pan over low heat and stir for
2 minutes, scraping up all the browned bits. Add the reserved goose
broth and whisk until smooth. Taste and season with salt and pepper
and serve in a gravy boat alongside the bird. Remove trussing strings
and skewers before carving.
** Christmas Memories with Recipes **
edited by Maron L. Waxman
1st edition // printed 1988
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95
Source from luhu.jp