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

  • 1 medium celery stalk, coarsely chopped
  • Kosher salt
  • 2 fresh thyme sprigs
  • ¾ cup dry red wine, such as Cabernet Sauvignon or Shiraz/Syrah
  • 1 Tbs. fresh thyme leaves, lightly chopped
  • Kosher salt and freshly ground black pepper
  • 1-¾ cups chopped yellow onion (1 large)
  • + 17 more ingredients
    • 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
    • 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
    • 1 tsp. finely grated orange zest
    • Kosher salt and freshly ground black pepper
    • 2 medium cloves garlic, minced
    • 5 cups lightly packed ¾-inch bread cubes (from a loaf of French or Italian bread)

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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