Let Roasted Goose be the centerpiece of your high tea on Christmas day.
Roasted Goose
2014-09-18 00:49:09
Yield: 8 to 10 servings • Preparation: 15 minutes • Cook: 4 to 5 hours • Rest: 15 minutes
Ingredients
- 1 (12-pound) goose
- 1 recipe Chestnut Stuffing (recipe follows)
- ¼ cup vegetable oil
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat oven to 400°.
- Remove neck and giblets from goose. Discard giblets, or reserve for another use, if desired. Rinse goose with water. Pat dry.
- Stuff with Chestnut Stuffing. Tie legs together with oven-safe twine. Place goose, breast side up, on a rack in a roasting pan.
- Rub goose with vegetable oil. Sprinkle with salt and pepper.
- Roast for 1 hour.
- Reduce oven temperature to 325°. Cover goose loosely with foil. Bake until a meat thermometer inserted in the thickest part of the thigh registers 180° and stuffing, 165°, 3 to 4 hours.
- Remove from oven. Allow to rest for 15 minutes before slicing.
TeaTime Magazine https://www.teatimemagazine.com/
Chestnut Stuffing
2014-09-24 01:46:51
Yield: 6 to 8 servings • Preparation: 15 minutes • Cook: 12 minutes
Ingredients
- 4 slices bacon
- ¾ cup chopped celery
- ¾ cup chopped onion
- ¾ cup chopped carrot
- 4 cups prepared white and wild rice blend
- ¾ cup chopped vacuum-packed chestnuts
Instructions
- In a large skillet, cook bacon over medium-high heat until cooked through, 5 to 6 minutes. Remove bacon from pan. Drain grease, reserving 2 tablespoons. Return reserved bacon grease to pan.
- Add celery, onion, and carrot to grease. Cook over medium heat until onion is translucent, 4 to 6 minutes.
- Add prepared rice and chestnuts to pan, stirring to combine. Remove from heat. Allow to cool slightly.
TeaTime Magazine https://www.teatimemagazine.com/
