|
Ingredients (Serves 12) |
|
Stuffing |
|
½ pound sliced bacon, diced |
2 goose hearts and livers,
minced |
|
2 cups chopped onions |
|
2 cups chopped celery |
|
1 tablespoon minced garlic |
|
½ cup butter or margarine |
1 package (16 oz.)
herb stuffing mix |
|
2 pounds chestnuts,
boiled, peeled
and
coarsely chopped |
|
1 cup chopped apples |
|
½ teaspoon salt |
½ teaspoon pepper
freshly ground |
|
4 large eggs, beaten |
|
|
|
Geese |
2 geese (10 lb. each),
thawed if frozen |
|
1 tablespoon salt |
|
1 cup water |
|
1 cup white wine |
|
2 tablespoons honey |
|
2 tablespoons lemon juice |
|
 Prep time: 40 minutes
Cooking time: 3 hours
Stuffing: Cook bacon over medium heat until just crisp, about 4
minutes. Add goose hearts and livers, onions and celery; cook until
onions are translucent, 6 minutes. Stir in garlic and butter. Remove
from heat; stir in stuffing mix, chestnuts, and apples. Season with salt
and pepper. Cool completely. (Can be made ahead. Cover and refrigerate
overnight.) Stir in eggs. Makes 18 cups
Geese: Preheat oven to 450
degrees F. Remove excess fat from each goose; rinse geese and pat dry.
Rub inside cavities and all over geese with salt. Loosely fill neck and
breast cavities with stuffing. Fold neck skin over back of geese and
fasten with skewer or toothpick. Tie legs together with string. Prick
geese all over with fork.
Place geese, breast side up, on rack in large roasting pan. Pour water
and wine into pan. Roast 30 minutes. Reduce oven temperature to 350
degrees F. Roast 2 hours. Remove all fat from pan with ladle; reserve.
Combine honey and lemon juice; brush over geese. Roast 30 minutes more,
or until meat thermometer inserted into thickest part of thigh reaches
180 degrees F.
Transfer geese to carving board or platter and let stand 15 minutes
before carving.
Note: You can make Pan
Gravy from the gizzards utilizing the flavors from the roasting pan.
|
