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Ingredients (Serves 10) |
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1 12-to 14-lb goose |
2 large onions, in chunks,
+ 1 cup diced |
2 each lemons and oranges,
sectioned |
2 McIntosh apples,
quartered, + 2
cups peeled,
cored and diced |
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3 bay leaves |
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3 tsp salt |
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¾ tsp pepper |
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1 cup butter |
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½ cup diced celery |
1 lb sliced white bread,
crusts trimmed,
cut unto
½-in. cubes (6
cups) |
1 ½ cups diced dried apricots
(10 oz) |
1 cup crumbled cooked
chestnuts |
¼ cup chopped fresh
Italian parsley |
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1 tsp paprika |
¼ cup chicken broth
(optional) |
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Preheat oven to 350 degrees F.
Discard neck and giblets from goose. In bowl, toss onion chunks,
lemons, oranges, quartered apples, bay leaves and ½ tsp each salt and
pepper; place in goose. Tie legs together; prick legs and back skin
well. Place on rack in roasting pan; sprinkle with ½ tsp salt and
remaining pepper. Roast 3 hours or until meat thermometer inserted in
thigh registers 170 degrees F, basting with boiling water to render out
fat. Remove fat as it accumulates.
Meanwhile, make dressing: Grease 3-qt baking dish. In large saucepan,
melt butter. Over medium heat, sauté diced onion and celery 5 minutes or
until tender. Sauté diced apples 2 minutes. Remove pan from heat. Add
remaining ingredients (except broth); toss. Place in prepared dish; bake
1 hour. If dry, moisten dressing occasionally with broth.
Place goose on heated platter; keep warm. Let rest 10 minutes before
carving.
Makes 10 servings goose and dressing.
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