Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Goose and Turnips




Source of Recipe


Parade Magazine


Recipe Introduction


From City Tavern Cookbook



List of Ingredients




1 domestic goose (8 to 10 pounds), cut into 16 pieces
3 large white onions, sliced
9 slices lean bacon, chopped
3 garlic cloves, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
8 cups (2 quarts) chicken stock
1 cup dry white wine
2 bunches scallions, green and white parts chopped separately, greens reserved for garnish
1 bunch fresh parsley, chopped (about 6 tablespoons)
2 bay leaves
10 small turnips (about 2 pounds), peeled and quartered
Salt and freshly ground black pepper


Recipe



Trim all excess fat from the goose pieces.

In a small skillet, sauté the onions, bacon, and garlic in the butter and oil over medium heat about 3 minutes, until golden brown. Reserve.

In a large Dutch oven, cook the goose pieces on all sides in the oil over medium heat for 10 minutes, until brown. Sprinkle the flour over the goose and cook for 3 to 5 minutes more, until the juices are thickened.

Add cooked bacon mixture, chicken stock, wine, chopped scallion whites, parsley, and bay leaves. Bring to a boil over high heat.

Reduce the heat, cover, and simmer for 40 minutes.

Add the turnips and simmer, covered, about 20 minutes more, until the vegetables are fork-tender. Season with salt and pepper to taste. Remove and discard the bay leaves.

To serve, place the goose pieces in a large platter and arrange the turnip mixture around the goose. Garnish with the reserved chopped scallion greens.