Serves: 8
1. Remove excess fat from goose.
2. Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth cover and refrigerate.
3. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except flour in large bowl.
4. Heat oven to 350°.
5. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack-stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
6. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
7. Roast uncovered 3 hours to 3 hours 30 minutes (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180° and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°. Place goose on heated platter. Let stand 15 minutes for easier carving.
8. Pour drippings from pan into bowl skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings). Stir in flour. Cook over medium heat,
stirring constantly, until smooth and bubbly remove from heat.
9. Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.
NUTRITION FACTS: 1 Serving: Calories 800 (Calories from Fat 485) Fat 54g (Saturated 19g) Cholesterol 210mg Sodium 490mg Carbohydrate 25g (Dietary Fiber 3g) Protein 57g % DAILY VALUE: Vitamin A 8% Vitamin C 4% Calcium 6% Iron 40% DIET EXCHANGES: 1 Starch 8 Medium-Fat Meat 1 Fruit 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roast Goose with Apple Stuffing recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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