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

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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