Roast Goose with Molasses Glaze & Apricot Stuffing
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Molasses glaze | |||
| 1 | cup |
molasses
|
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| 1 | teaspoon |
ginger root
fresh, finely chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
| 10 | pounds |
goose
dressed |
|
| 1 | x |
salt
to taste |
*
|
| 8 | ounces |
onions
chopped |
|
| 1 | each |
celery
stalk, chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | tablespoon |
black pepper
cracked |
|
| 1 | tablespoon |
thyme
fresh, or 1 tsp dried |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
sage
fresh, chopped, or 1 ts dried, rubbed |
*
|
| 1 | cup |
apricots, dried
chopped |
*
|
| 2 | cups |
cornbread
day-old, crumbled |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | Ea |
eggs
|
*
|
| 1 ½ | cups |
chicken broth
rich |
|
| 1 | x |
apples
small, for garnish |
*
|
| 1 | x |
grapes, seedless
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Molasses glaze | |||
| 237 | ml |
molasses
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 5 | ml |
ginger root
fresh, finely chopped |
|
| 5 | ml |
garlic
chopped |
|
| 2.5 | ml |
black pepper
coarsely ground |
|
| 4.5 | kg |
goose
dressed |
|
| 1 | x |
salt
to taste |
*
|
| 231.2 | ml/g |
onions
chopped |
|
| 1 | each |
celery
stalk, chopped |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
minced |
|
| 7.5 | ml |
black pepper
cracked |
|
| 15 | ml |
thyme
fresh, or 1 tsp dried |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
sage
fresh, chopped, or 1 ts dried, rubbed |
*
|
| 237 | ml |
apricots, dried
chopped |
*
|
| 473 | ml |
cornbread
day-old, crumbled |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | Ea |
eggs
|
*
|
| 355 | ml |
chicken broth
rich |
|
| 1 | x |
apples
small, for garnish |
*
|
| 1 | x |
grapes, seedless
for garnish |
*
|
Directions
To Make Molasses Glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic, and coarsely ground black pepper.
Mix well and set aside.
To Make Roast Goose: Preheat oven to 425℉ (220℃).
Remove giblets from goose to use another time.
Rinse goose in cold water, removing as much fat as possible from body cavity.
Pat goose dry with paper towels.
Pierce skin all over with tines of large fork.
Season goose with salt insode and out.
Arrange beast side up on rack in large shallow roasting pan.
Roast at 425F for 15 minutes.
Reduce oven temperature to 350℉ (180℃).
Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F.
(Make sure thermometer does not touch bone.) Drain off all fat from pan.
Brush some of molasses glaze completely over goose.
Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.
Remove goose from oven.
Cover with foil and let stand 15 minutes before carving.
To Make Apricot Stuffing: While goose is roasting, butter deep 1½ quart casserole.
In medium skillet, sauté onion and celery in hot oil over medium-high heat until soft, about 4 to 5 minutes.
Pour into large bowl. Add garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste.
Toss to mix.
Set aside.
In small bowl whisk together egg and stock. Pour over stuffing. Mix well.
(Mixture will seem soupy.) Pour into baking dish .
Bake at 350℉ (180℃) for 40 minutes until hot in center.
To serve the whole thing: Arrange goose on serving platter.
Garnish with apples and grapes.
Carve goose.
Serve with apricot stuffing.
