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Roast Goose with Currant Stuffing
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Submitted by:
Jimmy |
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Currants are simmilar to raisins but have a slightly different in a more tart way, they pair great with the Goose. |
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INGREDIENTS:
- 1 pinch , 0
- 1 whole , 7-8 Pound Goose
- 1 whole , Onion Chopped
- 1 whole , Tart Apple Chopped
- 1/4 cup(s) , Low Sodium Chicken Broth
- 6 cup(s) , Bread Crumbs Toasted
- 1/2 cup(s) , Currants
- 1/4 cup(s) , Slivered Almonds Toasted
- 1 teaspoon(s) , Sage Leaves
- 1/2 teaspoon(s) , Salt and Pepper
- 1/3 cup(s) , Low Sodium Chicken Broth
- 1/4 cup(s) , Parsley Minced
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| Instructions: |
In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.
In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.
Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.
Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin. |
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