Request: Keith Lanham I'm looking for a good recipe (any
recipe for that matter) for Redcurrant and Mint stuffing,
can anyone help ?
I realize this is not exactly what you are looking for, but
you could play a bit with it and add mint to taste. Start
with a couple of Tablespoons to 1/4 cup of chopped mint and
go from there.
Currant Stuffing
1 large yellow onion (chopped) 1 large [censored] apple (chopped)
1/4 cup lower-sodium chicken broth 6 cup toasted fresh
bread crumbs
2/2 cup currants or chopped raisins
3/4 cup slivered almonds (toasted)
4/4 cup minced parsley 1 tsp dried sage leaves
5/4 tsp each salt and black pepper
6/3 cup lower-sodium chicken broth
In a small saucepan, combine the onion, apple, and 1/4 cup
broth. Bring to a boil. Lower heat and simmer for 5 minutes
or until onion and apple are tender. In a large mixing
bowl, combine onion mixture, bread crumbs, currants,
almonds, parsley, sage, salt, and pepper. Toss 1/3 cup
broth with bread crumb mixture. Spoon stuffing into a
lightly greased 1 1/2-quart casserole; cover and
refrigerate. Preheat the oven to 350 degrees F. Bake the
covered casserole of stuffing 30 minutes.
Roast Goose With Currant Stuffing Yield: 6 Servings
1 large yellow onion (chopped) 1 large [censored] apple (chopped)
7/4 cup lower-sodium chicken broth 6 cup toasted fresh
bread crumbs
8/2 cup currants or chopped raisins
9/4 cup slivered almonds (toasted)
10/4 cup minced parsley 1 tsp dried sage leaves 1 goose
(7 to 8 pounds), giblets removed
11/4 tsp each salt and black pepper
12/3 cup lower-sodium chicken broth
A goose gives off more fat during roasting than most other
poultry. So have a bulb baster ready to draw off the
drippings. Preparation time: 20 minutes. Cooking time: 8
minutes. Roasting time: 2 hours. Standing time: 15 minutes.
In a small saucepan, combine the onion, apple, and 1/4 cup
broth. Bring to a boil. Lower heat and simmer for 5 minutes
or until onion and apple are tender. In a large mixing bowl,
combine onion mixture, bread crumbs, currants, almonds,
parsley, sage, salt, and pepper. Toss 1/3 cup broth with
bread crumb mixture. Preheat the oven to 350 degrees F.
Rinse goose; drain, and pat dry. [censored] the skin on the lower
breast, legs, and around the wings with a skewer. Stuff and
truss goose. Then, place goose, breast-side-up, on a rack in
large roasting pan. Insert a roasting thermometer in its
thigh without touching bone. Spoon remaining stuffing into a
lightly greased 1 1/2-quart casserole; cover and
refrigerate. Roast goose for 2 to 2 1/2 hours or until the
thermometer registers 175 degrees F, drain fat often. Bake
the covered casserole of stuffing alongside the goose during
the last 30 minutes of roasting. Let the goose stand for 15
to 20 minutes. Carve goose; discard the skin.
Nutritional Information 1 serving: Calories 673 Saturated
Fat 9g Total Fat 28g Protein 64g Carbohydrate 41g Fiber 3g
Sodium 467mg Cholesterol 319mg
This recipe is from: Like Grandma Used to Make
Source: recipes.chef2chef.netrecipeOpen ↗
archive/55/293267.shtml
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