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Ingredients (Serves 6) |
1 goose, thawed if frozen
(about 12-14 lbs.) |
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Cumberland
Sauce: |
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1 cup beef broth |
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1 cup red currant jelly |
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1 orange rind, slivered |
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1 orange, juiced |
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1 lemon, juiced |
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2 tsp. Dijon mustard |
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½ tsp. ground ginger |
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Salt and pepper to taste |
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Apricot Walnut
Stuffing |
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1 cup canned apricots, drained |
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¼ cup melted butter |
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6 cups cubed day-old bread |
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1 cup chopped walnuts |
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½ cup golden raisins |
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1 tsp. salt |
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½ tsp. poultry seasoning |
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¼ tsp. pepper |
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Remove neck and giblets and excess fat from goose body cavity and
reserve for other use. Rinse and pat dry.
Pre-heat oven to 400 degrees F. Meanwhile, fill the goose with cut-up
turnips, citrus, vegetables, spices, and fresh herbs for desired taste.
Fasten neck skin to back and tie legs together. Place goose, breast side
up, on rack in shallow pan. Pierce skin all over using a fork. Insert
thermometer deep into inside thigh muscle.
Roast goose, uncovered for about 1 ¼ hour. Reduce oven temperature to
325 degrees F and continue roasting about 2 ½ to 2 ¾ hours, until the
thermometer registers 185 degrees F. During roasting, spoon or siphon
off accumulated fat every half hour.
Serve with Cumberland Sauce and Apricot Stuffing.
Note:
A 10-14 lb. goose will take 2 – 2 ½ days to thaw in the refrigerator
and 5 – 7 hours to thaw in cold water – in its original wrapping –
changing the water every 30-60 minutes. Once thawed, keep refrigerated
or cook immediately. Allow about ¾ lb. for each 4 ounce serving (frozen
weight as purchased). The meat is rich and will go farther than chicken
or turkey.
Cumberland Sauce: Yield: 2 ¾ cup
Combine all ingredients in 1 quart saucepan. Bring to boil, reduce heat
and simmer 5 minutes.
Apricot Walnut Stuffing: Yield: Stuffing for a 12-lb.
goose.
Dice apricots. In bowl, pour melted butter or margarine over bread
cubes. Combine with apricots and all remaining ingredients. Toss well.
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