Roast goose with hazelnut stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 4-6 pound geese; oven ready, * see note | |
| Salt and pepper; to taste | ||
| 6 | Ribs celery; cut into chunks | |
| 1 | Onion; cut into large wedge | |
| 2 | cups | Chicken stock; or veal stock |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Butter; or to taste |
| Hazelnut Stuffing; * see recipe | ||
| Toasted hazelnuts or walnuts; for garnish | ||
| Sage or parsley sprigs; for garnish | ||
Directions
* Or, substitute one 10 - 12 lb. goose. Roast 3 - 3½ hours or until meat thermometer register 180 degrees when inserted into thickest portion of meat between breast and thigh.
Sprinkle cavities of geese with salt and pepper. Place celery and onion in bottom of large roasting pan; top with geese. Roast in 325-degree oven for 2 - 2½ hours or until meat thermometer registers 180 degrees when inserted into thickest portion of meat between breast and thigh. During last half hour of roasting, brush geese generously with pan drippings to glaze. Remove geese to large platter; cover with foil to keep warm. Remove roasted vegetables to 3-quart saucepan. Add veal stock and wine; stirring frequently, bring to boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes. Pour stock mixture through a fine strainer or colander lined with damp cheese cloth; discard vegetables. Whisk butter and salt and pepper to taste into sauce. Carve geese and serve with sauce and Hazelnut Stuffing. Garnish with nuts and sage.
Recipe by: Bailiwick Inn
Posted to TNT Recipes Digest, Vol 01, Nr 950 by vu-man@... (V U Man) on Jan 18, 1998