Roast Goose with Currant Stuffing Ingredients 1 large yellow onion (chopped) 1 large tart apple (chopped) 1/4 cup lower-sodium chicken broth 6 cups toasted fresh bread crumbs 1/2 cup currants or chopped raisins 1/4 cup slivered almonds (toasted) 1/4 cup minced parsley 1 teaspoon dried sage leaves 1/4 teaspoon each salt and black pepper 1/3 cup lower-sodium chicken broth 1 goose (7 to 8 pounds), giblets removed
Introduction: A goose gives off more fat during roasting than most other poultry. So have a bulb baster ready to draw off the drippings.
Makes 6 servings. Preparation time: 20 minutes. Cooking time: 8 minutes. Roasting time: 2 hours. Standing time: 15 minutes.
Step 1: In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.
Step 2: In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.
Step 3: Preheat the oven to 350°. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.
Step 4: Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.
Advanced Communicator Preferences