Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Roast Goose with Apples and Apricots




Source of Recipe


e-cookbooks


List of Ingredients




1 (8-9 pound) goose ---(liver reserved)
4 tablespoons lemon juice
salt and fresh coarsely ground pepper to taste
1 tablespoon unsalted butter
1/4 cup onions, finely chopped
1 cup green apple, coarsely diced
1 cup dried apricots, coarsely chopped
3 cups fresh white bread crumbs
6 slices bacon, lightly cooked, with the fat reserved

Recipe



Preheat the oven to 325F. Remove the liver, chop it coarsely and set aside. Sprinkle the cavity of bird with the lemon juice, salt and pepper. In a large cast-iron skillet, saute the onions in the butter over high heat until soft. Add the chopped liver and continue to cook
over high heat until evenly browned. Transfer the onion and liver mixture to a medium-size mixing bowl, add the apples and apricots and gently toss. Stir in the bread crumbs in small portions and continue to mix until thoroughly incorporated. Stuff the goose with this
mixture and sew the cavity closed.

Place the goose in a large roasting pan, breast side-down, and roast for 1 hour. After 1 hour, place the goose on a roasting rack, breast side-up, and lay the bacon slices across the breast. Continue to roast for another 2 hours, basting with bacon fat every 30 minutes, until the goose is cooked and the juices run clear when pricked
deeply with a fork. When goose is finished cooking, remove from the oven and let the bird rest for 20 minutes before carving.