Title: Roast Goose With Stuffing *** (KJWT81A)
Categories: Main dish, Poultry, Party, Holiday
Yield: 8 Servings
9 lb Canadian goose; up to 12 lb
1 Tart apple; peeled and diced
10 Dried figs; quartered
2-1/2 c Corn bread; crumbled
Salt; to taste
Ground pepper; to taste
3 tb Parsley; chopped
2 ts Fresh savory; chopped
Gravy:
1-1/2 c Reserved goose broth
1-2 tb Flour
Remove the neck and gizzard and place in a saucepan with about 1 qt
of water and let simmer lightly for several hours while partially
covered. Reduce to about 2 cups and season with salt. Mix remaining
ingredients, except for gravy, together and adjust seasoning by
tasting. Stuff, lace, and truss the bird and roast in a 325°F oven,
breast down, for 1-1/2 Hours. Draw off fat as it accumulates. Turn
and roast another 1-1/2 hours (or longer for a larger bird) until
juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you
prepare the gravy.
Pour off all but 2 tb of the fat and sprinkle with the flour. Set
the roasting pan over low heat and stir for one minute while
scraping up all the brown bits. Add the broth and stir until
smooth. Season to taste with salt and pepper and serve in a boat
with goose.
