Free Recipe Roast Goose with Hazelnut Stuffing
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Roast Goose with Hazelnut Stuffing Recipe
2 4-6 pound geese; oven ready,
-* see note
Salt and pepper; to taste
6 Ribs celery; cut into chunks
1 Onion; cut into large wedge
2 c Chicken stock; or veal stock
1/4 c Dry white wine
2 tb Butter; or to taste
Hazelnut Stuffing; * see
-recipe
Toasted hazelnuts or
-walnuts; for garnish
Sage or parsley sprigs; for
-garnish
Roast Goose with Hazelnut Stuffing Preparation
* Or, substitute one 10 – 12 lb. goose. Roast 3 – 3.5 hours or until meat thermometer register 180 degrees when inserted into thickest portion of meat between breast and thigh. Sprinkle cavities of geese with salt and pepper. Place celery and onion in bottom of large roasting pan; top with geese. Roast in 325-degree oven for 2 – 2 1/2 hours or until meat thermometer registers 180 degrees when inserted into thickest portion of meat between breast and thigh. During last half hour of roasting, brush geese generously with pan drippings to glaze. Remove geese to large platter; cover with foil to keep warm. Remove roasted vegetables to 3-quart saucepan. Add veal stock and wine; stirring frequently, bring to boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes. Pour stock mixture through a fine strainer or colander lined with damp cheese cloth; discard vegetables. Whisk butter and salt and pepper to taste into sauce. Carve geese and serve with sauce and Hazelnut Stuffing. Garnish with nuts and sage. Recipe by: Bailiwick Inn Posted to TNT Recipes Digest, Vol 01, Nr 950 by vu-man@juno.com (V U Man) on Jan 18, 1998
Cooking Temperature:
Recipe Serves: 1
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