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CHRISTMAS GOOSE
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Here is an unusual stuffing in a traditional Charles Dickens-style holiday bird. The tart cranberries and kumquats balance in flavor and texture with the pork sausage and crunchy pistachios. An orange-flavored liqueur blends the flavors all together - it is really a favor festival, and goes best with a wonderful red Burgundy wine. Of course, feel free to use another stuffing (see our Recipe Archives for some choices), or to roast the goose unstuffed, using the same roasting method. Test for doneness (165 degrees) as described at the end of the recipe.
Cook's Note: A goose is an excellent candidate for brining. Even though the bird has a lot of fat under the skin, the meat can be dry and stringy - brining works wonderfully well to eliminate the problem. See the "Ultimate Brine for Turkey" recipe in our Recipe Archives (menu at left) and follow the same directions. Brine a goose for 12 to 24 hours (overnight is terrific).
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SERVES 6
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1 pound, bulk pork sausage
1/2 cup (1 stick), unsalted butter
1 large yellow onion – chopped
5 ribs celery – coarsely chopped
1 1/2 cups, dry white wine or dry vermouth
1 bag (1 pound), dried herb-seasoned stuffing
12 ounces, fresh cranberries
1 jar (9 ounces), kumquats – drained and quartered
[or use 1 cup, fresh kumquats, poached in sugar and water until tender and drained]
1/2 cup, shelled pistachio nuts
1/4 cup, Cointreau or Grand Marnier
2 eggs - lightly beaten
salt and freshly ground black pepper (to taste)
1 goose (9 to 11 pounds)
1 lemon – halved
1 teaspoon, ground allspice
1/2 cup, pure maple syrup
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To Make the Stuffing: In a large skillet, sauté the pork sausage - crumbling it with a fork - just until it is no longer pink. Transfer the cooked sausage to a large mixing bowl. In the same skillet, melt the butter over medium heat. Add the onion and celery and sauté about 10 minutes. Stir in the wine and cook 1 minute more. Add the herb stuffing to the sausage, pour the vegetable mixture over all, and stir to combine thoroughly.
Add the cranberries, kumquats, and pistachios to the stuffing and stir to combine. Moisten the stuffing with the Cointreau or Grand Marnier and the beaten eggs. Season to taste with salt and pepper.
To Roast the Goose: Preheat the oven to 450 degrees. Rinse the goose and pat dry. Rub the goose inside and out with the cut lemon. Sprinkle the cavity with salt and pepper. Loosely stuff the bird and then truss (or tie together the drumsticks). Cook’s Note: Extra stuffing can be baked in a greased casserole for about 40 minutes at 350 degrees.
Pour water into a roasting pan to a depth of about 1/2 inch. Place the goose on a rack in the pan and sprinkle over the allspice, salt and pepper.
Roast the goose for 20 minutes in the preheated 450-degree oven, then reduce the heat to 350 degrees and continue roasting until the bird’s juices run clear when the thickest part of the thigh is pierced -about 20 minutes per pound. An instant read thermometer, inserted into the thickest part of the thigh meat (without touching bone) should read 165 degrees. During roasting, baste first with the maple syrup and then with the accumulated pan juices.
Remove the goose from the oven and allow the goose to stand for at least 10 minutes before carving.
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Recipe adapted from: The Silver Palate Good Times Cookbook, by Julee Rosso and Sheila Lukins with Sarah Leah Chase (Workman) |
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