Does my family like this dish? I guess so—they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.
- 1 domestic goose (10 to 12 pounds)
- 2 cups chopped celery
- 1 cup chopped onion
- 1 garlic clove, minced
- 3 tablespoons butter
- 6 cups chopped peeled apples
- 2 cups pitted dried plums, chopped
- 1/3 cup chopped fresh parsley
- 1 tablespoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground thyme
- 1 bay leaf, crumbled
- 1 cup apple juice
- 1 egg, lightly beaten
- 3 to 4 cups coarse bread crumbs
- GLAZE (optional):
- 1 cup orange juice
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon prepared mustard
- 1/4 teaspoon garlic powder
- Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing. Yield: 8-10 servings.
Originally published as Goose with Apple-Prune Stuffing in Country Woman November/December 1994, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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