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Ingredients (Serves 6) |
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1 10 ¾ -pound frozen
goose,
thawed |
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2 onions, chopped
(about 3 cups) |
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1 ¼ pounds green cabbage,
coarsely chopped
(about 8 cups) |
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2 Golden Delicious
apples,
peeled, cored,
cut into
¾-inch pieces |
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3 tablespoons
minced
fresh ginger |
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1/8 teaspoon ground
cinnamon |
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2 whole
cloves |
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1 bay leaf |
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5 tablespoons
honey |
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¾ cup water |
2 ¼ cups beef stock or
canned beef broth |
1 12-ounce russet potato,
peeled, cut into
½-inch
pieces |
2 tablespoons butter
(1/4 stick) |
2 tablespoons whipping
cream |
1 ¼ teaspoons dried
marjoram |
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Preheat oven to 325 degrees F. Rinse goose inside and out with water.
Remove excess fat. Cut enough fat to measure ¼ cup.
Melt ¼ cup reserved goose fat in heavy large pot over medium-high heat.
Add onions; sauté until brown, about 5 minutes. Add cabbage; sauté until
wilted, about 10 minutes. Add apples, ginger, cinnamon, cloves and bay
leaf; sauté 3 minutes. Mix 2 tablespoons honey into cabbage stuffing.
Set aside.
Bring large deep pot of water to boil. Add goose; cook 10 minutes.
Drain. Pat goose dry. Place goose on rack in large roasting pan.
Sprinkle with salt and pepper. Spoon stuffing inside goose. Tie legs
together.
Pour ¾ cup water around goose in roasting pan. Roast goose 1 hour 45
minutes. Brush goose with remaining 3 tablespoons honey. Continue
roasting until thermometer inserted into innermost part of thigh
registers 180 degrees F, about 1 hour 25 minutes longer.
Meanwhile, bring 1 ¼ cups stock to boil in heavy medium saucepan. Add
potato; cover and cook until tender, about 15 minutes. Mash potato in
pan with cooking liquid. Mix in butter, cream, marjoram and remaining 1
cup stock. Puree potato sauce in blender until smooth. Return sauce to
same pan.
Transfer goose to platter. Pour pan juices into glass measuring cup,
scraping in browned bits. Degrease juices and add to sauce. Bring to
simmer. Season with salt and pepper. Serve goose and stuffing with
sauce.
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