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
  • 2 Tbs. all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated orange zest
  • ½ cup chopped fresh flat-leaf parsley
  • 2 cups chopped celery, including leaves (about 4 stalks)
  • 1 tsp. finely grated lemon zest
  • + 17 more ingredients
    • 1 medium yellow onion, coarsely chopped
    • 2 Tbs. brandy
    • Kosher salt
    • 5 cups lightly packed ¾-inch bread cubes (from a loaf of French or Italian bread)
    • 2 Tbs. currant or plum jelly
    • 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 and freshly ground black pepper
    • 2 medium cloves garlic, minced
    • 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
    • 1 Tbs. peanut or vegetable oil
    • 1-¾ cups chopped yellow onion (1 large)
    • Kosher salt and freshly ground black pepper

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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