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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roast Goose With Potato Stuffing Recipe

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This recipe for Roast Goose With Potato Stuffing is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium potatoes
4 tbsp butter
2 onions chopped
1/2 to 3/4 cup of heavy cream
salt
Freshly ground pepper
8 to 10 lb. Goose
3 to 4 tbsp ice water
1 1/2 cups chicken or goose broth, strained
Directions:
Directions:
Peel, quarter, and boil potatoes until tender. Melt the butter in a skillet and cook onions until soft. Mash potatoes with enough cream to make a fluffy mixture. Add onions, salt, and pepper to taste, then stuff into cavity of goose. Sew the skin up or skewer to close.

Rub the outside of the goose with more salt and pepper and prick the skin all over to release the fat as it melts during roasting. Preheat oven to 325º. Place goose on rack in a shallow roasting pan and roast for 3 to 3 1/2 hours. Pour off fat every 20 minutes, saving it as directed below. Spoon 3 to 4 tbsp. over the goose during last 15 minutes of cooking to crisp the skin. Prepare the gravy. In a skillet put in about 3 tbsp fat, add flour to make roux, brown lightly, add the broth to the roux and cook until thickened. Season with salt and pepper and serve with goose. Make sure juice runs clear or the temperature on thermometer is 185º. Serves: 6 Prep: 45 min.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe has been in the family for years, came from a cookbook handed down to me from an uncle.

 

 

 

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