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Roast Goose With Sage Stuffing And Plum Sauce

Holiday.Cook's picture
Ingredients
For sage stuffing
  Large onions 3 Pound, peeled and quartered
  Cubed herb seasoned stuffing mix 14 Ounce (Two 7 Ounce Packages)
  Dried sage leaves 1 1⁄2 Tablespoon, crushed
  Butter/Margarine 1⁄4 Cup (4 tbs), melted (1/2 Stick)
  Condensed chicken broth 1 Can (10 oz), undiluted (1 Can)
  Goose 14 Pound (Ready To Cook)
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Plum sauce 1⁄2 Cup (8 tbs)
  Brown sugar glazed apples 2
  Galax/Other green leaves 2 , washed
Directions

1. Make Sage Stuffing: Cook onion in lightly salted boiling water to cover until just tender—about 15 minutes. Drain. Chop onion medium fine.
2. In large bowl, with fork, toss stuffing mix with chopped onion, sage, butter and chicken broth until well blended.
3. Preheat oven to 325°F. Remove giblets and neck from goose. Discard giblets and neck. Wash goose, inside and out, and dry well with paper towels. Remove all fat from inside, and discard. Rub cavity with lemon juice, salt and pepper.
4. Spoon dressing into neck cavity; bring skin of neck over back, and fasten with poultry pins. Spoon dressing lightly into body cavity; close with poultry pins, and lace with twine. Bend wing tips under body; tie ends of legs together.
5. Prick skin only (not meat) over thighs, back and breast very well. Place, breast side up, on rack in large roasting pan.
6. Roast, uncovered, 2 hours. Remove goose from oven.
7. Pour off fat from pan, and discard. Roast goose, uncovered, 2 hours longer. Pour off all fat, saving 2 tablespoons for Plum Sauce and discarding rest. Roast 1/2 hour longer, or until skin is nicely browned and crisp.
8. Place goose on heated platter. Garnish with Glazed Apples and the leaves. Pass Plum Sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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