Christmas Goose With Glazed Oranges And Creamy Mushroom Gravy
|Rye bread stuffing||1 Cup (16 tbs)|
|Frozen goose||12 Pound, thawed (1 Piece)|
|Sage||1⁄2 Teaspoon, rubbed|
|Water||1 Cup (16 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Creamy mushroom gravy||1 Cup (16 tbs)|
|Parsley sprigs||3 , for garnish|
1. Prepare Rye-Bread Stuffing.
2. Remove giblets and neck from goose; refrigerate to use in soup another day. Discard fat from body cavity; rinse goose with running cold water and drain well; pat dry with paper towels. Spoon some stuffing into neck cavity (do not pack stuffing; it expands during cooking). Fold neck skin over stuffing; fasten neck skin to back with 1 or 2 skewers. With goose breast side up, lift wings toward neck, then fold them under back of goose so the wings will stay in place.
3. Spoon Rye-Bread Stuffing lightly into body cavity; fold skin over opening; skewer closed if necessary. With string, tie legs and tail together. With fork, prick skin of goose in several places.
4. Place goose, breast side up, on rack in open roasting pan. Rub goose with salt, sage, and pepper. Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone. Roast goose in 350°F. oven about 3 hours. Start checking doneness during last 30 minutes of roasting.
5. About 1 hour before goose is done, prepare glazed oranges: With knife, carefully remove peel and white membrane from oranges; set aside. Trim white membrane from few pieces of peel; then cut peel into long, thin strips to make about 1/2 cup, firmly packed. In 10-inch skillet over high heat, heat orange peels and 3 cups water to boiling; cook 15 minutes. Drain and rinse. In 3 cups more water, cook peels 15 minutes again; drain.
6. In same skillet over high heat, heat corn syrup and sugar until they boil and sugar dissolves. Add oranges and peels; coat well with corn-syrup mixture. Reduce heat to medium-low and cook until oranges are heated through, turning oranges occasionally, about 10 minutes; keep warm.
7. Prepare Creamy Mushroom Gravy; keep warm.
8. Goose is done when thermometer reaches 180° to 185°F. and thickest part of leg feels soft when pressed with fingers (protected by paper towels).