Apple and Chestnut-Stuffed Roast Goose
Although turkey has far surpassed goose as Canada's favourite Christmas bird, goose is still the traditional roast for many people of Northern, Central and Eastern European descent. For lovers of tasty dark meat, nothing quite compares.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 778 |
| pro | 68 g |
| total fat | 37 g |
| sat. fat | 13 g |
| carb | 38 g |
| fibre | 6 g |
| chol | 308 mg |
| sodium | 464 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 86% |
| vit A | 105% |
| vit C | 37% |
| folate | 61% |
10 lb (4.5 kg) goose (with neck and giblets)
2 tbsp (25 mL) butter
2 tsp (10 mL) fennel seeds, lightly crushed
1 onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
4 cups (1L) diced cored peeled tart apples (about 4)
1/2 cup (125 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) cubed white bread
3 cups (750 mL) peeled cooked chestnuts (see below)
1 egg, lightly beaten
1/2 cup dry white vermouth, white wine or beef stock
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) brandy
3 tbsp (50 mL) all-purpose flour
2-1/2 cups (625 mL) Giblet Stock for Gravy, beef stock or chicken stock
Preparation:
Remove neck and giblets from cavity of goose. Pull out any loose fat from cavity. Remove wing tips; reserve for stock. Finely chop liver and reserve.
In large skillet, heat butter over medium heat; cook fennel seeds for 30 seconds. Add onion, celery and garlic; fry, stirring often, until softened, about 5 minutes. Add reserved liver; cook for 1 minute. Stir in apples, parsley, thyme and 1/4 tsp (1 mL) each of the salt and pepper; cook for 7 minutes. Transfer to large bowl. Mix in bread, chestnuts and egg; let cool.
Pat goose cavities dry. Stuff neck and body cavities with apple mixture; skewer closed. Tie wings to body; tie legs together. Lightly prick all over with tip of knife. Sprinkle with remaining salt and pepper.
Place goose on rack in roasting pan; roast in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 20 minutes. Remove from oven; pour clear fat from pan and reserve for another use.
Mix vermouth with lemon juice; brush over goose. Roast, basting often, for 1-1/4 to 1-1/2 hours longer or until meat thermometer inserted in thickest part of thigh registers 180°F (82°C). Transfer goose to warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
Skim off all but 2 tbsp (25 mL) fat from pan, retaining all pan juices. Add brandy to pan; cook over medium heat for 1 minute, scraping up any brown bits from bottom of pan. Sprinkle with flour; cook, stirring, until lightly browned, about 2 minutes. Gradually whisk in stock; simmer until thickened, about 6 minutes. Strain into warmed gravy boat. Serve with goose.
Additional Information
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Tips:
Goose drippings are superior for cooking potatoes or green vegetables.Use a firm, tart apple for the stuffing, such as Northern Spy, Gravenstein, Braeburn or Granny Smith.
Choice Chestnuts
Because chestnuts ripen very late in autumn, they have always been part of Christmas cooking. Fresh chestnuts are the best, but they must be peeled while hot, and that takes time. Other chestnut options include dried chestnuts, which are the closest to fresh in taste and texture and are sold at many Italian and Chinese grocery stores. You can also use canned chestnuts and the more expensive vacuum-packed cooked chestnuts, available at specialty and gourmet shops. For the 3 cups (750 mL) called for in the Apple and Chestnut-Stuffed Roast Goose, you will need the following.
Fresh chestnuts: Use 1-1/4 lb (625 g) chestnuts. Cut X in flat side of each. In saucepan of boiling water, cook chestnuts, 4 at a time, for 2 minutes or until points of cut curl. Drain. With knife, pull off skins. In saucepan, cover peeled chestnuts with more water and bring to boil; cook over medium heat until tender, about 5 minutes. Drain.
Dried chestnuts: Pour 6 cups (1.5 L) boiling water over 2 cups (500 mL) chestnuts (10 oz/300 g); soak for 2 hours. Drain. In saucepan, cover chestnuts with more water and bring to boil; cook over medium heat until tender, about 5 minutes. Drain.
Canned chestnuts: Use 2 cans (425 mL each); drain and rinse with cold water.
Vacuum-packed cooked chestnuts: Use 1 pkg (500 g).
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