roast goose with stuffing

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Servs: 6  Prep: 30m  Cook: 310m  

"A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   4 tablespoons butter, melted 4 tablespoons butter, melted
•   3 whole cloves 3 whole cloves
•   1 tablespoon vegetable oil 1 tablespoon vegetable oil
•   1 sprig fresh thyme 1 sprig fresh thyme
•   4 apples - peeled, cored and sliced 4 apples - peeled, cored and sliced
•   1 onion, chopped 1 onion, chopped
•   ground black pepper to taste ground black pepper to taste
•   10 (1 inch thick) slices French bread, cut into cubes 10 (1 inch thick) slices French bread, cut into cubes
•   1 carrot, chopped 1 carrot, chopped
•   1 bay leaf 1 bay leaf
•   1/4 cup water 1/4 cup water
•   1 tablespoon cornstarch 1 tablespoon cornstarch
•   1 stalk celery, chopped 1 stalk celery, chopped
•   1 clove garlic, minced 1 clove garlic, minced
•   1 (10.5 ounce) can condensed chicken broth 1 (10.5 ounce) can condensed chicken broth
•   1 sprig fresh marjoram 1 sprig fresh marjoram
•   1 (10 pound) goose 1 (10 pound) goose
•   1 tablespoon dried thyme 1 tablespoon dried thyme
•   salt to taste salt to taste
•   1/4 cup white wine 1/4 cup white wine
•   1 cup dried currants 1 cup dried currants
•   1 teaspoon tomato paste 1 teaspoon tomato paste

Instructions

1. 1. In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
   2. Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
   3. 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.
   4. 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.
   5. 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.

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