Juicy and richly-flavoured roast goose served with savoury apple stuffing for the perfect holiday meal.
Juicy, roasted goose with a savoury yet mildly tart apple stuffing and thick gravy from the delectable pan drippings. Presenting this succulent bird on the holiday dinner table is bound to draw compliments.
Goose is a richly-flavoured meat that goes well with the herbed apple stuffing in this recipe. I like to roast additional apple quarters in the pan to add an additional apple flavour to the drippings that is translated into the gravy. Even better are apples and potatoes roasted together with the goose though a sizable roasting pan is required.
This recipe calls for the use of the giblets. If this is not appealing, omit the step of boiling the giblets to produce a broth and just use chicken stock and the drippings to prepare the gravy at the end. This will also help speed up preparation.
(Makes 8 servings)
1, 6 lb whole goose, thawed if frozen, excess fat removed
2 cups water
1 sweet onion, sliced thinly
1/2 teaspoon sea salt
8 slices white bread, cubed
1/4 cup plant-based butter, melted
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 Granny Smith apples, peeled, cored and chopped
2 stalks celery with leaves, finely chopped
1 sweet onion, finely chopped
1/4 cup all-purpose flour
In a medium soup pot over medium-high heat, add the giblets, water, sliced sweet onion, and sea salt. Bring to a boil then reduce heat to medium. Cover and allow to simmer until the giblets are tender (about 1-hour). Pass the broth through a strainer into a bowl, cover and refrigerate until cool.
Finely chop the giblets, and any meat found around the neck of the goose, leaving the skin in the area intact. Pull the skin to close the neck and secure with toothpicks or skewers.
Transfer to a large bowl and add the cubed bread, melted butter, sage, thyme, tarragon, sea salt, ground black pepper, chopped apples, celery, and onion. Mix well.
Preheat the oven to 350°F / 180°C, and prepare a roasting pan. Place goose breasts-up on the roasting pan with wingtips tucked under (crack wing joints if needed). Fill the goose with stuffing without packing it too densely (stuffing will expand). Close the opening using toothpicks or skewers then using a fork, pierce the kin all over the bird. Insert a meat thermometer to the sensor is inside the thickest part of the thigh without touching bone.
Place in the oven and roast, uncovered, until the temperature of the meat reaches 180°F / 83°C. When done the juices will be clear when the meat is sliced. Roasting time will be approximately 3-hours. If goose is becoming too dark, tent the roasting pan with foil to keep it from burning. Once goose is out of the oven, transfer it to a serving plate and let stand in a warm area before cutting. While the goose rests, prepare the gravy.
Take the cold broth from the refrigerator and skim off any fat that has solidified on the surface, discard fat. Place the broth in a pot along with the drippings from the roasting pan. Place over medium-high heat until it comes to a boil. While waiting for the broth to boil, add the all-purpose flour to a large measuring cup and whisk together with a full ladle of the warming broth. Whisk well and ensure there are no lumps. Once the broth in the pot is boiling, stir in the flour mixture. Allow the broth to come back up to a light boil then reduce the heat to medium and let simmer until thickened.
Serve the goose sliced with stuffing and gravy.
Nutritional Information Per Serving:
total calories = 381| total fat = 23.77g | saturated fat = 6.86g | cholesterol = 77mg | sodium = 640.78mg | net carbohydrates = 46.68g | dietary fibre = 6.95g | sugars = 14.29g | protein = 30.64g