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

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

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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