Roast Goose with Cumberland Sauce and Apricot Stuffing
Not just reserved for holidays, this goose stuffed with with cut-up turnips, citrus, vegetables, spices, and fresh herbs is a real taste treat. Apricot Stuffing is prepared separately and served on the side.
Ingredients
1 goose, thawed if frozen (about 12-14 lb.); see Note
Cumberland Sauce (see recipe)
Apricot Stuffing (see recipe)
Cumberland Sauce:
1 cup beef broth
1 cup red currant jelly
1 orange rind, slivered
1 orange, juiced
1 lemon, juiced
2 tsp. Dijon mustard
1⁄2 tsp. ground ginger
Salt and pepper, to taste
Apricot Walnut Stuffing:
1 cup canned apricots, drained
1⁄4 cup melted butter
6 cups cubed day-old bread
1 cup chopped walnuts
1⁄2 cup golden raisins
1 tsp. salt
1⁄2 tsp. poultry seasoning
1⁄4 tsp. pepper
Steps
1. Remove neck and giblets and excess fat from goose body cavity and reserve for other use. Rinse and pat dry.
2. Pre-heat oven to 400°F. Meanwhile, fill the goose with cut-up turnips, citrus, vegetables, spices, and fresh herbs, for desired taste. Fasten neck skin to back and tie legs together. Place goose, breast side up, on rack in shallow pan. Pierce skin all over using a fork. Insert thermometer deep into inside thigh muscle.
3. Roast goose, uncovered for about 1-1 1⁄4 hr. Reduce oven temperature to 325°F and continue roasting about 2 1⁄2-2 3⁄4 hr., until thermometer registers 185°F. During roasting, spoon or siphon off accumulated fat every half hour.
4. Serve with Cumberland Sauce and Apricot Stuffing.
Note: A 10-14 lb. goose will take 2-2 1⁄2 days to thaw in the refrigerator and 5-7 hr. to thaw in cold water—in its original wrapping—changing the water every 30-60 min. Once thawed, keep refrigerated or cook immediately. Allow about 3⁄4 lb. for each 4-oz. serving (frozen weight as purchased). The meat is rich and will go farther than chicken or turkey.
Cumberland Sauce:
Combine all ingredients in 1-qt. saucepan. Bring to boil, reduce heat and simmer 5 min.
Yield: 2 3⁄4 cup.
Apricot Walnut Stuffing:
Dice apricots. In bowl, pour melted butter or margarine over bread cubes. Combine with apricots and all remaining ingredients. Toss well.
Yield: Enough stuffing for a 12-lb. goose.