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

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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