Roast Goose with Chestnut Stuffing

Roast Goose with Chestnut Stuffing

Roast Goose with Chestnut Stuffing

By Deborah
Published: November 27, 2013

  • Yield: 8 Servings

Ingredients

  • Goose ingredients:
  • 1 whole goose (8 to 10 pounds)
  • sea salt
  • freshly ground pepper
  • 4 tablespoons vegetable oil
  • Sauce ingredients:
  • 2 tablespoons vegetable oil
  • goose wings and giblets
  • 1 cup sliced onions
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1 bay leaf
  • pinch of thyme
  • 2 cloves
  • 1 clove garlic, crushed
  • 2 talespoons flour
  • 1 quart chicken stock
  • 1 tablespoon Madeira
  • 1/4 teaspoon cracked peppercorns
  • 1 tablespoon <a href="http://www.chef
    Heat the vegetable oil in a 3-quart sauce pan, add the wing tips, giblets, vegetables, and brown over high heat, stirring often for 10 minutes. Dust with the flour and mix thoroughly. Stir in the stock, bring to a boil, add herbs and garlic, reduce the heat, cover and simmer while the goose roasts.
  • When the goose is done, remove it from the oven and set aside. Pour the rendered goose fat out of the roasting pan and reserve. (Goose fat is excellent for sautéing and roasting. It will keep a month or more in the refrigerator.)
  • Strain the sauce into the roasting pan. Discard all the solids except the giblets. Place the pan on the stove and bring the sauce to a boil. Transfer back into the saucepan and boil again. Skim the fat and reduce the heat.
  • Dice the giblets and add to the sauce. Add the Madeira and adjust seasonings. Keep warm.
  • To Prepare the Stuffing: Preheat oven to 450 degrees
  • With a small sharp knife, incise an X through the outside shell of each chestnut. Put chestnuts in a shallow baking pan and place in oven for 10 minutes. Remove from heat. When cool enough to handle, remove outer shell and peel off the inside skin. The peeling process becomes more difficult as the chestnuts cool, so it may be necessary to reheat some of them. There will be approximately 3 cups. Canned or frozen chestnuts may be substituted.
  • Reduce oven temperature to 400 degrees.
  • Heat 2 tablespoons of the oil in a large skillet over high heat and sauté half of the cubed meat. When the meat is slightly browned, add half of the onions, and continue cooking several minutes. Transfer the meat and onions to a baking pan and cool. Repeat with the remaining meat and onions.
  • Soak the bread in the milk, adding more milk if necessary to completely moisten. Wring out the bread with your hands, discarding the milk.
  • Using a fine disc, grind the cooled meat, onions, and bread into a mixing bowl. Add all the ingredients except chestnuts. Sauté a small patty of stuffing and taste for seasoning, adjusting if necessary.
  • Mix in the thoroughly cleaned (drained, if using canned or frozen chestnuts.) Place the stuffing in a buttered ovenproof casserole, or loaf pan and cover with foil.
  • Set the casserole onto a small roasting pan two-thirds filled with water. Bring to a boil and transfer to the preheated oven. Bake for 1 – 2 hours, reducing the temperature if the water boils rapidly. The internal temperature of Download Mobdro the stuffing should reach 160 degrees on a meat thermometer. Remove from the oven.
  • To Serve: Carve the goose, place 2 tablespoons of warm chestnut stuffing on each plate. Cover with slices of goose and set in the oven for several minutes to warm. Pour the sauce over the slices. Garnish with cranberry sauce and your favorite fall vegetables.
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Roast Goose with Chestnut Stuffing

By Published:

  • Yield: 8 Servings

Roast Goose with Chestnut StuffingBy Deborah Published: November 27, 2013Yield: 8 …

Ingredients

  • Goose ingredients:
  • 1 whole goose (8 to 10 pounds)
  • sea salt
  • freshly ground pepper
  • 4 tablespoons vegetable oil
  • Sauce ingredients:
  • 2 tablespoons vegetable oil
  • goose wings and giblets
  • 1 cup sliced onions
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1 bay leaf
  • pinch of thyme
  • 2 cloves
  • 1 clove garlic, crushed
  • 2 talespoons flour
  • 1 quart chicken stock
  • 1 tablespoon Madeira
  • 1/4 teaspoon cracked peppercorns
  • 1 tablespoon salt
  • Stuffing ingredients:
  • 1 pound fresh chestnuts, canned or frozen may be substituted
  • 4 tablespoons vegetable oil
  • 1/2 pound pork shoulder, cubed
  • 1/2 pound pork belly, cubed
  • 1 cup onion chopped
  • 1 cup dried bread
  • 1/2 cup milk
  • 3 eggs beaten
  • 2 teaspoons sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon ground nutmeg

Instructions

  1. The Goose and Chestnut Stuffing can be prepared at same time but cooked separately. Begin Sauce as soon as the goose goes in the oven.
  2. To Prepare the Goose: Preheat oven to 450 degrees.
  3. Cut off the wing tips at the second joint. Remove the neck and giblets from the cavity of the goose. (reserve the liver for a Terrine de Foie recipe)
  4. Salt and pepper the goose inside and out.
  5. Place a roasting pan, just large enough to accommodate the goose, in the oven for 5 minutes. Pour the vegetable oil into the hot roasting pan and carefully place the goose in it, breast side down. Brown for 25 minutes; then turn the goose and lower the heat to 350 degrees. Cooking time is between 2 and 2 1/2 hours.
  6. Baste the goose every 30 minutes. Test for doneness by pricking the breast with a fork. The juices should run clear.
  7. To Prepare the Sauce: Heat the vegetable oil in a 3-quart sauce pan, add the wing tips, giblets, vegetables, and brown over high heat, stirring often for 10 minutes. Dust with the flour and mix thoroughly. Stir in the stock, bring to a boil, add herbs and garlic, reduce the heat, cover and simmer while the goose roasts.
  8. When the goose is done, remove it from the oven and set aside. Pour the rendered goose fat out of the roasting pan and reserve. (Goose fat is excellent for sautéing and roasting. It will keep a month or more in the refrigerator.)
  9. Strain the sauce into the roasting pan. Discard all the solids except the giblets. Place the pan on the stove and bring the sauce to a boil. Transfer back into the saucepan and boil again. Skim the fat and reduce the heat.
  10. Dice the giblets and add to the sauce. Add the Madeira and adjust seasonings. Keep warm.
  11. To Prepare the Stuffing: Preheat oven to 450 degrees
  12. With a small sharp knife, incise an X through the outside shell of each chestnut. Put chestnuts in a shallow baking pan and place in oven for 10 minutes. Remove from heat. When cool enough to handle, remove outer shell and peel off the inside skin. The peeling process becomes more difficult as the chestnuts cool, so it may be necessary to reheat some of them. There will be approximately 3 cups. Canned or frozen chestnuts may be substituted.
  13. Reduce oven temperature to 400 degrees.
  14. Heat 2 tablespoons of the oil in a large skillet over high heat and sauté half of the cubed meat. When the meat is slightly browned, add half of the onions, and continue cooking several minutes. Transfer the meat and onions to a baking pan and cool. Repeat with the remaining meat and onions.
  15. Soak the bread in the milk, adding more milk if necessary to completely moisten. Wring out the bread with your hands, discarding the milk.
  16. Using a fine disc, grind the cooled meat, onions, and bread into a mixing bowl. Add all the ingredients except chestnuts. Sauté a small patty of stuffing and taste for seasoning, adjusting if necessary.
  17. Mix in the thoroughly cleaned (drained, if using canned or frozen chestnuts.) Place the stuffing in a buttered ovenproof casserole, or loaf pan and cover with foil.
  18. Set the casserole onto a small roasting pan two-thirds filled with water. Bring to a boil and transfer to the preheated oven. Bake for 1 - 2 hours, reducing the temperature if the water boils rapidly. The internal temperature of the stuffing should reach 160 degrees on a meat thermometer. Remove from the oven.
  19. To Serve: Carve the goose, place 2 tablespoons of warm chestnut stuffing on each plate. Cover with slices of goose and set in the oven for several minutes to warm. Pour the sauce over the slices. Garnish with cranberry sauce and your favorite fall vegetables.

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