Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy
Photo by Scott Phillips

Ingredients

  • 2 fresh thyme sprigs
  • ¾ cup dry red wine, such as Cabernet Sauvignon or Shiraz/Syrah
  • 1 tsp. finely grated orange zest
  • 1 Tbs. fresh thyme leaves, lightly chopped
  • 1 medium celery stalk, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1-¾ cups chopped yellow onion (1 large)
  • + 17 more ingredients
    • 2 medium cloves garlic, minced
    • 1 Tbs. peanut or vegetable oil
    • 2 Tbs. currant or plum jelly
    • 2 Tbs. brandy
    • 1 dried bay leaf
    • One 12- to 14-lb. goose (with giblets)
    • 1 cup prunes, chopped into 1/3-inch pieces
    • 1 medium carrot, coarsely chopped
    • 5 cups lightly packed ¾-inch bread cubes (from a loaf of French or Italian bread)
    • 1 medium yellow onion, coarsely chopped
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. all-purpose flour
    • 1 tsp. finely grated lemon zest
    • 2 cups chopped celery, including leaves (about 4 stalks)
    • ½ cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • Kosher salt

Pull the giblets out of the cavity. Refrigerate the liver for use in the stuffing and set the other giblets aside for the broth. Tear off any loose deposits of fat from inside the cavity openings. With a chef’s knife, cut off and reserve the two long outermost sections of each wing, leaving only ...

View full recipe at Fine Cooking

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