Recipe - Roast Goose With Molasses Glaze And Apricot Stuffing

MOLASSES GLAZE
1 cup Molasses
2 teaspoon Bottled Hot Pepper Sauce
1 teaspoon Fresh Gingerroot; finely
1 teaspoon Garlic; chopped
One half teaspoon Black Pepper; coarsely

ROAST GOOSE
10 pound To 12 Pound Domestic Goose;
dressed
Salt To Taste

APRICOT STUFFING
8 ounce Onion; chopped (about 13/4
1 Ea Celery Stalk; chopped
(1/2
1 tablespoon Vegetable Oil
1 tablespoon Garlic; minced
One half tablespoon Black Pepper; cracked
1 tablespoon Fresh Thyme; chopped OR
1 teaspoon Dried Thyme
1 tablespoon Parsley; chopped
1 tablespoon Fresh Sage; chopped OR
One half teaspoon Dried Rubbed Sage
1 cup Dried Apricots; chopped
2 cup CoarselyCrumbled DayOld;
corn bread
Salt To Taste
1 Ea Egg
1 One half cup Rich Chicken Stock
Small Apples And Grapes For
Garnish

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 425F. 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 350F. 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 1One half quart casserole. In medium
skillet, saute onion and celery in hot oil over mediumhigh 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 350F 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. Yield: 6 to 8 servings.

From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.

Roast Goose with All the Fixings, December, 1995 "Victoria" magazine.
Typos by Jeff Pruett.
Posted to EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 11:05:56 0500

From: Bill Spalding billspa@ICANECT.NET