• Currently 4/5
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
8 to 10 pound oven ready young goose
3 tart apples, cored and diced
1 cup cranberry sauce
1/2 cup finely chopped ham
2 tablespoons grated orange rind
1/2 cup toasted filberts
1/2 cup breadcrumbs
1 tablespoon thyme
1. Mix together apples with remaining ingredients.  Stuff the goose and truss.  Put goose in a large roasting pan.  Roast in a preheated 425°F oven for about 2 to 2-1/2 hours.
2. Halfway through cooking time, drain off fat.  To test is goose is cooked, insert skewer into leg and juices should run clear, not pink.  Remove to a warmed serving platter and keep warm.
3. To make gravy, pour most of the fat out of the roasting pan.  Sprinkle in enough flour to absorb the fat, and cook for 1 to 2 minutes scraping bottom of pan.  Gradually add 1 to 1-1/2 cups chicken broth, bring to a boil and cook until mixture thickens.  Season to taste.
4. Poach halved cored apples in dry white wine until tender; drain and arrange around goose.  Spoon some cranberry sauce into apple cavities.
Serves 10
Meal   DinnerDish   Main Dish
Cooking Method   RoastedMain Ingredient   Poultry
Prep Time   15 to 30 minutesCooking Time   1 1/2 hours

Eileen Stalec

Member since Dec 2008

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