Roast Goose with Fruit Stuffing
Roast Goose with Fruit Stuffing Recipe from Germany
Introduction
Roast goose with fruit stuffing is a classic holiday dish that is sure to impress your guests. The combination of tender, juicy goose meat with a sweet and savory fruit stuffing is a match made in culinary heaven. This recipe is perfect for a special occasion or a festive gathering with loved ones.
History
Roast goose has been a popular dish in many cultures for centuries. In medieval times, goose was a common choice for feasts and celebrations due to its rich flavor and succulent meat. The addition of fruit stuffing adds a unique twist to this traditional dish, creating a perfect balance of flavors and textures.
Ingredients
How to prepare
- Preheat the oven to 400°F (204°C).
- In a large pan, cook the celery and onion in butter until tender, stirring occasionally.
- Remove from heat and add the bread cubes, apples, raisins, and seasonings. Set aside.
- Remove the neck and giblets from the goose. Remove excess fat from the body cavity and neck skin and discard. Pat the goose dry with paper towels. The wings may be removed at the second joint and cooked later, or you can leave the wings attached and bend them to the back.
- Fill the neck and body cavities with the prepared fruit stuffing mixture.
- Fold the neck skin to the back and turn under, covering the opening. You can fasten it with skewers or toothpicks if available. Tie the legs together or tuck in a band of skin at the tail, if present.
- Place the goose, breast-side up, on a rack in a large pan. Insert a meat thermometer deep into the thigh muscle, making sure it doesn't touch the bone.
- Roast, uncovered, for 1 hour at 400°F (204°C).
- Reduce the temperature to 325°F (163°C) and continue roasting for 2 to 2.5 hours, or until the meat thermometer reaches 180°F (82°C).
- During roasting, spoon off and discard any accumulated fat at 30-minute intervals.
- When the roasting is complete, remove the goose to a platter and allow it to stand for 20 minutes for easier carving.
Variations
- Substitute the apples and raisins in the stuffing with dried apricots and cranberries for a different flavor profile.
- Add chopped nuts, such as pecans or walnuts, to the stuffing for extra crunch and texture.
Cooking Tips & Tricks
Make sure to pat the goose dry with paper towels before stuffing and roasting to ensure a crispy skin.
- Basting the goose with its own juices during roasting will help keep the meat moist and flavorful.
- Letting the goose rest for 20 minutes after roasting will allow the juices to redistribute, resulting in a more tender and juicy meat.
Serving Suggestions
Serve the roast goose with fruit stuffing alongside roasted vegetables, cranberry sauce, and gravy for a complete holiday meal.
Cooking Techniques
Roasting the goose at a high temperature initially helps to crisp up the skin, while lowering the temperature for the remainder of the cooking time ensures that the meat cooks through evenly.
Ingredient Substitutions
If goose is not available, you can use duck or chicken as a substitute.
- You can use any type of bread for the stuffing, such as white, whole wheat, or sourdough.
Make Ahead Tips
You can prepare the fruit stuffing a day in advance and store it in the refrigerator until ready to use.
- The goose can be seasoned and stuffed a few hours before roasting to save time on the day of cooking.
Presentation Ideas
Garnish the roast goose with fresh herbs, such as parsley or thyme, for a pop of color and added flavor. - Serve the dish on a platter with decorative serving utensils for an elegant presentation.
Pairing Recommendations
Pair the roast goose with a full-bodied red wine, such as Pinot Noir or Merlot, to complement the rich flavors of the dish.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the goose in a baking dish, cover with foil, and heat in a 350°F (177°C) oven until warmed through.
Nutrition Information
Calories per serving
Calories: 450 per serving
Carbohydrates
Carbohydrates: 45g per serving
Fats
Total Fat: 25g per serving
Saturated Fat: 10g per serving
Proteins
Protein: 35g per serving
Vitamins and minerals
Vitamin A: 15% of daily value
Vitamin C: 10% of daily value
Iron: 20% of daily value
Alergens
Contains: Wheat, dairy, and sulfites
Summary
This roast goose with fruit stuffing is a rich and flavorful dish that is high in protein and iron. It is a great source of vitamins A and C, but it is also high in fat and carbohydrates. It is important to enjoy this dish in moderation as part of a balanced diet.
Summary
Roast goose with fruit stuffing is a show-stopping dish that is perfect for special occasions and holiday gatherings. With a crispy skin, tender meat, and a flavorful fruit stuffing, this dish is sure to impress your guests and become a new family favorite. Enjoy the rich and savory flavors of this classic recipe!
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day, and I was flipping through an old cookbook that had belonged to my mother. As I turned the yellowed pages, my eyes landed on a recipe for Roast Goose with Fruit Stuffing. The picture accompanying the recipe showed a beautifully golden bird, stuffed to the brim with a colorful mixture of apples, raisins, and nuts. My mouth watered at the thought of the sweet and savory flavors melding together in each bite.
I had never cooked goose before, but I was determined to try. I had always been drawn to the culinary arts, and over the years, I had acquired a treasure trove of recipes from various places and people. Some were handed down from my own mother, while others I had picked up from cookbooks, cooking shows, and friends. Each recipe held a special place in my heart, a memory of a time and a place where I had learned something new and delicious.
As I read through the instructions for the Roast Goose with Fruit Stuffing, I felt a sense of excitement and anticipation. The recipe called for simple ingredients, but the combination of flavors seemed magical. I could imagine the sweetness of the apples and raisins complementing the rich, gamey flavor of the goose. I could almost taste it in my mind.
I set out to gather the ingredients for the recipe, and soon I had everything I needed laid out on the kitchen counter. The goose was plump and juicy, the apples firm and crisp, the raisins plump and sweet. I felt a sense of purpose as I began to chop and mix, each movement of my hands a small act of creation.
As the goose roasted in the oven, filling the kitchen with a mouthwatering aroma, I thought back to the first time I had learned to cook. It was my mother who had taught me the basics, showing me how to handle a knife, how to measure ingredients, how to season and taste as I went. I had watched her with wide eyes as she moved effortlessly around the kitchen, her hands deftly shaping dough, stirring pots, flipping pancakes. She had always made it look so easy, so effortless.
But as I grew older and started to cook on my own, I realized that there was more to it than just following a recipe. Cooking was an art form, a way of expressing creativity and love through food. Each dish I made was a reflection of myself, of my memories and experiences, of the people and places that had shaped me.
As the goose finished roasting and I pulled it out of the oven, the skin crisp and golden, the stuffing fragrant and steaming, I felt a sense of pride and satisfaction. This dish was more than just a meal – it was a creation, a work of art that I had brought to life with my own hands. I couldn't wait to share it with my family, to see their faces light up with delight as they took their first bite.
And as we sat around the table, passing dishes and sharing stories, I knew that this recipe for Roast Goose with Fruit Stuffing would become a new tradition in our home. It would join the ranks of other beloved recipes, passed down through generations, cherished and enjoyed by all. And as I looked around at the smiling faces of my loved ones, I knew that this was what cooking was all about – bringing people together, creating memories, and savoring the simple joys of a delicious meal.
Categories
| Apple Recipes | Celery Recipes | German Recipes | Goose Recipes | Raisin Recipes |