Traditional Christmas Goose & Stuffing
Place dry stuffing in a large bowl,add sauté sausage mixture to stuffing,add chicken stock and melted sweet butter. The water in pan will help render the fat. Wash goose inside and out well. Cover with paper towels and place in refrigerator overnight. After stuffing mixture has been prepared and goose is ready for roasting Stuff, truss, and tie goose. Goose needs to have the skin pricked with a fork to help release fat from skin and insure proper self basting. Brown goose lightly on all sides,save pan drippings. Set goose breast side up in roasting pan. Add 1 cup of water,cover,and roast in a preheated oven at 450 degrees for one hour. Drain fat off,do not discard fat from roasting pan. Fat renderings may be used later in other recipes and goose fat may be frozen. It is called liquid gold. Reduce oven temp to 375 degrees for remainder of cooking time. Continue roasting uncovered for 15 to 20 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter,and keep warm by covering loosely with foil. Remember the internal cooking temp is still cooking the goose after you have removed it from the oven. Let stand at least 15 minutes. Remove stuffing directly after roasting.
Ingredients
1 (10 pound) goose
2 Pkg chicken Stove Top stuffing
2 pkg Jimmy Dean sage sausage
2 large apples sweet or tart,your choice
3 tablespoons sweet butter,melted
3 tablespoon olive oil
2 large onion,chopped
2 stalk celery, chopped
2 tbl spoons minced garlic
2 tbl poultry seasoning
1 c. chicken broth
1 c. water
Sea salt & fresh ground black pepper to taste.
Brown sausage drain,set aside in a separate pan. Sauté chopped apple,onion,celery in olive oil. Add all to bowl of dry stuffing mix,add chicken stock till desired moisture is achieved. (Start stuffing.) If you have additional chicken stock left over add to gravy. Gizzards may also be cooked,diced and added to stuffing mix. Left over stuffing may be placed in separate baking dish for warming. Save cooking liquids and Goose pan dripping for gravy. Note: Stuffing may be made a day in advance. Stuff Goose just before roasting. And remove stuffing after roasting.Plate with additional fresh herbs and sliced oranges leave peels on oranges.
Remember your stuffing ingredients have all been cooked. It is not necessary to to use this stuffing in side of the goose. You may reheat and plate this stuffing as a side dish and stuff goose with a mixture of sliced oranges,apples,onions and. The choice is yours.
Dinner menu
Roast Goose
Apple Sausage Stuffing
Mashed Potato's And Gravy
Roasted Root Vegetables
Baked Sweet Potato's
Scalloped Potato's
Cucumber & Onion Salad
Three Bean Salad
Corn On The Cob
Cranberries
(2) Relish Trays # 1 & #4
Fresh Baked Breads And Rolls
Gingerbread Cake
Ice Cream
Pies
Bread Pudding ♞
