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Name: Roast Goose with Molasses Glaze and Apricot Stuffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Molasses; 1 ts Fresh Gingerroot; finely; 1 tb Garlic; minced; 1/2 ts Black Pepper; coarsely; 1 c Dried Apricots; chopped; Small Apples And Grapes For; 10 lb To 12 Pound Domestic Goose;; 1 tb Fresh Thyme; chopped -OR-; 1 1/2 c Rich Chicken Stock; 1 tb Vegetable oil; Salt to taste; 1 Ea Egg; 1 tb Parsley chopped; 2 c Coarsely-Crumbled Day-Old;; 1/2 ts Dried Rubbed Sage; 2 ts Bottled Hot Pepper Sauce; 1 Ea Celery Stalk; chopped; 8 oz Onion; chopped (about 1-3/4; 1 ts Garlic; chopped; Salt to taste; 1/2 tb Black Pepper; cracked; 1 ts Dried thyme; 1 tb Fresh Sage; chopped -OR-

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INGREDIENTS

1 c Molasses
1 ts Fresh Gingerroot; finely
1 tb Garlic; minced
1/2 ts Black Pepper; coarsely
1 c Dried Apricots; chopped
Small Apples And Grapes For
10 lb To 12 Pound Domestic Goose;
1 tb Fresh Thyme; chopped -OR-
1 1/2 c Rich Chicken Stock
1 tb Vegetable oil
Salt to taste
1 Ea Egg
1 tb Parsley ; chopped
2 c Coarsely-Crumbled Day-Old;
ROAST GOOSE
1/2 ts Dried Rubbed Sage
APRICOT STUFFING
2 ts Bottled Hot Pepper Sauce
1 Ea Celery Stalk; chopped
8 oz Onion; chopped (about 1-3/4
MOLASSES GLAZE
1 ts Garlic; chopped
Salt to taste
1/2 tb Black Pepper; cracked
1 ts Dried thyme
1 tb Fresh Sage; chopped -OR-

Servings

INSTRUCTIONS

To Make Molasses Glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic, and coarsely ground black pepper. Mix well and set aside. To Make Roast Goose: Preheat oven to 425F. Remove giblets from goose to use another time. Rinse goose in cold water, removing as much fat as possible from body cavity. Pat goose dry with paper towels. Pierce skin all over with tines of large fork. Season goose with salt insode and out. Arrange beast side up on rack in large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven temperature to 350F. Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F. (Make sure thermometer does not touch bone.) Drain off all fat from pan. Brush some of molasses glaze completely over goose. Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes. Remove goose from oven. Cover with foil and let stand 15 minutes before carving. To Make Apricot Stuffing: While goose is roasting, butter deep 1-1/2 quart casserole. In medium skillet, saute onion and celery in hot oil over medium-high heat until soft, about 4 to 5 minutes. Pour into large bowl. Add garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste. Toss to mix. Set aside. In small bowl whisk together egg and stock. Pour over stuffing. Mix well. (Mixture will seem soupy.) Pour into baking dish. Bake at 350F for 40 minutes until hot in center. To serve the whole thing: Arrange goose on serving platter. Garnish with apples and grapes. Carve goose. Serve with apricot stuffing. Yield: 6 to 8 servings. >From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas. Roast Goose with All the Fixings, December, 1995 "Victoria" magazine. Typos by Jeff Pruett. Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 11:05:56 -0500 From: Bill Spalding

NOTES

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Roast Goose with Molasses Glaze and Apricot Stuffing

1 c Molasses
1 ts Fresh Gingerroot; finely
1 tb Garlic; minced
1/2 ts Black Pepper; coarsely
1 c Dried Apricots; chopped
 Small Apples And Grapes For
10 lb To 12 Pound Domestic Goose;
1 tb Fresh Thyme; chopped -OR-
1 1/2 c Rich Chicken Stock
1 tb Vegetable oil
 Salt to taste
1 Ea Egg
1 tb Parsley chopped
2 c Coarsely-Crumbled Day-Old;
 ROAST GOOSE
1/2 ts Dried Rubbed Sage
 APRICOT STUFFING
2 ts Bottled Hot Pepper Sauce
1 Ea Celery Stalk; chopped
8 oz Onion; chopped (about 1-3/4
 MOLASSES GLAZE
1 ts Garlic; chopped
 Salt to taste
1/2 tb Black Pepper; cracked
1 ts Dried thyme
1 tb Fresh Sage; chopped -OR-

To Make Molasses Glaze:    In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic,  and coarsely ground black pepper.  Mix well and set aside.    To Make Roast Goose:    Preheat oven to 425F. Remove giblets from goose to use another time. Rinse  goose in cold water, removing as much fat as possible from body cavity. Pat  goose dry with paper towels. Pierce skin all over with tines of large fork.  Season goose with salt insode and out. Arrange beast side up on rack in  large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven  temperature to 350F.  Continue roasting for 20 to 23 minutes per pound  until thermometer inserted between leg and thickest part of thigh registers  180F. (Make sure thermometer does not touch bone.) Drain off all fat from  pan. Brush some of molasses glaze completely over goose. Continue roasting  20 minutes, brushing with molasses mixture after 10 minutes. Remove goose  from oven.  Cover with foil and let stand 15 minutes before carving.    To Make Apricot Stuffing:    While goose is roasting, butter deep 1-1/2 quart casserole.  In medium  skillet, saute onion and celery in hot oil over medium-high heat until  soft, about 4 to 5 minutes. Pour into large bowl. Add garlic, cracked  pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste. Toss  to mix. Set aside. In small bowl whisk together egg and stock. Pour over  stuffing. Mix well. (Mixture will seem soupy.) Pour into baking dish. Bake  at 350F for 40 minutes until hot in center.    To serve the whole thing:    Arrange goose on serving platter.  Garnish with apples and grapes. Carve  goose.  Serve with apricot stuffing. Yield: 6 to 8 servings.    >From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.    Roast Goose with All the Fixings,  December, 1995 "Victoria" magazine.  Typos by Jeff Pruett.  Posted to EAT-L Digest  6 November 96    Date:    Thu, 7 Nov 1996 11:05:56 -0500    From:    Bill Spalding <billspa@ICANECT.NET>

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Nutrition

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Serving Size: 1 Serving (888g)
Recipe Makes: 6 Servings

Calories: 120
Calories from Fat: 21 (18%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.6g
Cholesterol 1.8mg		1 %
Sodium 149.3mg		5 %
Potassium 497.2mg		13 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 23.7g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 120

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