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

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

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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