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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network