Roast Stuffed Goose
|Young goose||8 Pound (1 Goose)|
|Ground ginger||1⁄4 Teaspoon|
|Port||1⁄4 Cup (4 tbs)|
|Stock||1 1⁄2 Cup (24 tbs), made from goose giblets|
|Onions||3 Medium, finely chopped|
|Yellow turnip||1 , peeled and cut in pieces|
|Butter/Heavy cream||1⁄2 Cup (8 tbs)|
|Sage||1 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (For Garnish)|
|Tart apples||10 Small, peeled and cored (For Garnish)|
|Red currant jelly||1⁄4 Cup (4 tbs) (For Garnish)|
|Red wine vinegar||2 Tablespoon (For Garnish)|
For the stuffing: cover onions with cold water, bring to a boil and simmer 5 minutes, or until tender.
Boil turnip in salted water for 15-20 minutes until soft, drain and return to pan.
Dry over very low heat for 5 minutes, shaking occasionally.
Mash with a potato masher or fork, then add butter or cream, beating until light.
Take from heat and stir in onions and sage and season well.
Set oven at moderately hot (375Â°F).
Fill body of goose with stuffing and truss, sewing each end firmly.
Cream the 2 tablespoons of butter with seasoning and ginger and spread over breast of bird.
Set in a roasting pan and roast in preheated oven for about 2 /2 hours, basting and turning bird from time to time so it browns evenly.
After 2 hours, pour off all fat in roasting pan, spoon the port over goose and continue cooking until skin is crisp.
For the garnish: melt butter in a small roasting pan or shallow flameproof baking dish.
Put in apples, baste them well with butter and bake in the same oven as the goose for 40 minutes, or until golden-brown.
Put red currant jelly in a pan with vinegar and melt over gentle heat.
Take out goose, remove trussing strings and wing pinion bones and set on a hot platter.
Arrange apples around and spoon melted jelly over them.
Skim any fat from juices in roasting pan, add stock and boil well to dissolve juices.
Adjust seasoning and strain into a gravy boat.