Recipe - Roast Goose With Hazelnut Stuffing

2 46 pound geese; oven ready,
* see note
Salt and pepper; to taste
6 Ribs celery; cut into chunks
1 Onion; cut into large wedge
2 cup Chicken stock; or veal stock
One fourth cup Dry white wine
2 tablespoon Butter; or to taste
Hazelnut Stuffing; * see
recipe
Toasted hazelnuts or
walnuts; for garnish
Sage or parsley sprigs; for
garnish

* Or, substitute one 10 12 lb. goose. Roast 3 3.5 hours or until meat
thermometer register 180 degrees when inserted into thickest portion of
meat between breast and thigh.

Sprinkle cavities of geese with salt and pepper. Place celery and onion in
bottom of large roasting pan; top with geese. Roast in 325degree oven for
2 2 One half hours or until meat thermometer registers 180 degrees when
inserted into thickest portion of meat between breast and thigh. During
last half hour of roasting, brush geese generously with pan drippings to
glaze. Remove geese to large platter; cover with foil to keep warm. Remove
roasted vegetables to 3quart saucepan. Add veal stock and wine; stirring
frequently, bring to boil over mediumhigh heat. Reduce heat, cover, and
simmer 20 minutes. Pour stock mixture through a fine strainer or colander
lined with damp cheese cloth; discard vegetables. Whisk butter and salt and
pepper to taste into sauce. Carve geese and serve with sauce and Hazelnut
Stuffing. Garnish with nuts and sage.

Recipe by: Bailiwick Inn

Posted to TNT Recipes Digest, Vol 01, Nr 950 by vuman@juno.com (V U Man)
on Jan 18, 1998