Text 13240, 70 rader
Skriven 2011-07-11 07:19:00 av Dave Drum (1:124/311)
Ärende: GAME 579
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Goose w/Garlic, Onion & Sage Stuffing
 Categories: Poultry, Game, Stuffing, Pork, Herbs
      Yield: 6 Servings
 
MMMMM--------------------------STUFFING-------------------------------
    1/4 c  Unsalted butter
      2 sm Onions; fine chopped
      2    Celery ribs; diced
      5 cl Garlic; chopped
     14 oz Bag cubed herbed stuffing
           - mix
  1 1/2 tb Rubbed or ground dried sage
    3/4 ts Salt
    1/2 ts Dried oregano; crumbled
    1/2 ts Dried thyme; crumbled
    1/2 ts Pepper
    1/2 ts Italian seasoning blend
      2 lg Eggs; beaten to blend
      1 c  Chicken stock or broth

MMMMM---------------------------GOOSE--------------------------------
     12 lb Goose; fat removed from
           - cavity
      1    Lemon; halved
      3 sl Bacon
 
  For stuffing: Melt butter in heavy large skillet over medium
  heat. Add onions, celery and garlic and saute until soft,
  about 8 minutes. Combine stuffing mixture, sage, salt,
  oregano, thyme, pepper and Italian Seasoning in large bowl.
  Stir in onion mixture and eggs. Add stock and mix well. Set
  aside.
  
  [This sounds like a lot of seasoning for the stuffing. I
  would probably use plain dried bread cubes rather than a
  commercial pre-seasoned product.- JW]
  
  For goose: Preheat oven to 450øF/230øC. Rinse goose inside
  and out; pat dry, using paper towel. Rub goose inside and
  out with halved lemon. Season goose inside and out with salt
  and pepper. Fill main cavity and neck cavity loosely with
  stuffing. Place any remaining stuffing in small buttered
  baking dish and cover with foil. Run fingers between breast
  meat and skin to loosen skin. Place bacon slices under
  breast skin. Wrap goose in cheesecloth.
  
  Place goose on rack set into large roasting pan. Roast goose
  30 minutes. Reduce heat to 350øF/175øC. Continue roasting
  until meat thermometer inserted into thickest part to thigh
  registers 180øF/80øC, basting every 20 minutes with pan
  juices, about 1 hour 20 minutes.
  
  [At 15 minutes per pound, a 12 pound goose would take about
  3 hours not an hour and twenty minutes.- JW]
  
  (Place stuffing in covered baking dish in oven during last
  40 minutes.) Remove cheesecloth. Transfer goose to platter.
  Pass stuffing separately.
  
  6 servings

  Uncle Dirty Dave's Archives
 
MMMMM

... An expert is one who knows more and more about less and less - R.A.Heinlein
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