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

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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