Roast Goose with Currant Stuffing
 
1 large  yellow onion (chopped)
1 large  tart apple (chopped)
1/4 cup  lower-sodium chicken broth
6 cup  toasted fresh bread crumbs
1/2 cup  currants or chopped raisins
1/4 cup  slivered almonds (toasted)
1/4 cup  minced parsley
1 tsp  dried sage leaves
1/4 tsp  each salt and black pepper
1/3 cup  lower-sodium chicken broth
1   goose (7 to 8 pounds), giblets removed
 
in a small saucepan, combine the onion, apple, and 1/4 cup broth. bring to 
a boil. lower heat and simmer for 5 minutes or until onion and apple are 
tender. in a large mixing bowl, combine onion mixture, bread crumbs, 
currants, almonds, parsley, sage, salt, and pepper. toss 1/3 cup broth 
with bread crumb mixture. preheat the oven to 350 degrees f. rinse goose; 
drain, and pat dry. prick the skin on the lower breast, legs, and around 
the wings with a skewer. stuff and truss goose. then, place goose, 
breast-side-up, on a rack in large roasting pan. insert a roasting 
thermometer in its thigh without touching bone. spoon remaining stuffing 
into a lightly greased 1-1/2-quart casserole; cover and refrigerate. roast 
goose for 2 to 2-1/2 hours or until the thermometer registers 175 degrees 
f., drain fat often. bake the covered casserole of stuffing alongside the 
goose during the last 30 minutes of roasting. let the goose stand for 15 
to 20 minutes. carve goose; discard the skin. 
 
yield: 6 servings 
per serving: calories 673; saturated fat 9g; total fat 28g; protein 64g; 
carbohydrate 41g; fiber 3g; sodium 467mg; cholesterol 319mg 
 
 
-- 
(ID: 8141) Mirror: rec.food.recipes: Fri, Apr 16, 2004


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