Roast Goose with Garlic, Onion and Sage Stuffing
Stuffing
1/4 cup (1/2 stick) unsalted butter 2 small onions, finely
chopped 2 celery stalks, diced 5 garlic cloves, chopped 1
14-ounce bag cubed herbed stuffing mix 1 1/2 tablespoons
rubbed or ground dried sage
2/4 teaspoon salt
3/2 teaspoon dried oregano, crumbled
4/2 teaspoon dried thyme, crumbled
5/2 teaspoon pepper
6/2 teaspoon Italian Seasoning 2 eggs, beaten to blend 1 cup
chicken stock or canned broth
Goose 1 11- to 13-pound goose, fat removed from cavity 1
lemon, halved 3 bacon slices
For stuffing: Melt butter in heavy large skillet over medium
heat. Add onions, celery and garlic and saute until soft,
about 8 minutes. Combine stuffing mixture, sage, salt,
oregano, thyme, pepper and Italian Seasoning in large bowl.
Stir in onion mixture and eggs. Add stock and mix well. Set
aside. For goose: Preheat oven to 450 F. Rinse goose inside
and out; pat dry, using paper towel. Rub goose inside and
out with halved lemon. Season goose inside and out with salt
and pepper. Fill main cavity and neck cavity loosely with
stuffing. Place any remaining stuffing in small buttered
baking dish and cover with foil. Run fingers between breast
meat and skin to loosen skin. Place bacon slices under
breast skin. Wrap goose in cheesecloth. Place goose on rack
set into large roasting pan. Roast goose 30 minutes. Reduce
heat to 350 F. Continue roasting until meat thermometer
inserted into thickest part to thigh registers 180 F.,
basting every 20 minutes with pan juices, about 1 hour 20
minutes. (Place stuffing in covered baking dish in oven
during last 40 minutes.) Remove cheesecloth. Transfer goose
to platter. Pass stuffing separately.
Serves 6.
Bon Appitit Don Shingler, Jr.: Seattle, Washington
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