Recipe Archives->Gamebirds->Roast Goose 08

Roast Goose With Garlic, Onion And Sage Stuffing

1/4 cup unsalted butter (1/2 stick)
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
14 oz bag cubed herbed stuffing mix 
5 1/2 tablespoons  rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth

12 pounds goose, fat removed
1 lemon, halved
3 bacon slices

Melt butter in heavy large skillet over medium heat. Add onions,
celery and garlic and saute; until soft, about 8 minutes.  Combine
stuffing mixture, sage, salt, oregano, thyme, pepper and Italian
Seasoning in large bowl. Stir in onion mixture and eggs. Add stock
and mix well. Set aside.

Preheat oven to 450 F. Rinse goose inside and out; pat dry, using
paper towel. Rub goose inside and out with halved lemon. Season
goose inside and out with salt and pepper. Fill main cavity and
neck cavity loosely with stuffing. Place any remaining stuffing in
small buttered baking dish and cover with foil. Run fingers between
breast meat and skin to loosen skin. Place bacon slices under breast
skin. Wrap goose in cheesecloth.  Place goose on rack set into
large roasting pan.  Roast goose 30 minutes. Reduce heat to 350 F.

Continue roasting until meat thermometer inserted into thickest
part to thigh registers 180 F., basting every 20 minutes with pan
juices, about 1 hour 20 minutes. (Place stuffing in covered baking
dish in oven during last 40 minutes.) Remove cheesecloth. Transfer
goose to platter. Pass stuffing separately.

Printable version: roast-goose08.txt.