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Roast Goose With Pumpernickel Dressing

Chef.at.Home's picture
Ingredients
  Frozen young goose 1 , thawed
  Salt 2 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Pitted dried prunes 12 Ounce (1 Package)
  Dried apricots 8 Ounce (1 Package)
  Dry white wine 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Butter/Margarine 2 Tablespoon
  Pumpernickel bread crumbs 4 Cup (64 tbs)
  Apples 2 Medium, pared, cored and chopped
  Roast goose gravy 1 Cup (16 tbs)
Directions

1. Thaw goose for 2 or 3 days in refrigerator. Remove giblets; alsoremove any large pieces of fat from inside goose. Sprinkle it inside and out with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper.
2. Dice prunes and apricots and place in a bowl.
3. Heat wine in a small saucepan; pour over fruits. Let stand 30 minutes to allow fruits to plump and absorb the wine.
4. Saute onion in butter or margarine until soft in a small skillet.
5. Combine bread crumbs, chopped apples, onion, 2 teaspoons of the salt and 1/2 teaspoon of the pepper with the fruits and wine.
6. Stuff the goose lightly; fasten the opening with wooden picks or skewers; lace with string; tie legs together and fasten to tailpiece.
7. Place goose, breast-side up, on rack in a large roasting pan. Prick skin all over with a 2-tine fork so fat will cook out.
8. Roast goose in slow oven (325°) for 3 hours and 30 minutes, or until thick portion of drumstick is tender when pierced with fork. Transfer goose to a heated platter and keep warm while making Roast Goose Gravy.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Cook Time: 
210 Minutes
Servings: 
26

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