MAIN DISH
RECIPE: Christmas
Goose
10 lb goose
3/4 lb sausage meat
1-tbsp butter
1-cup diced celery
1/2-cup diced carrot
1/3-cup diced onion
1-clove garlic (minced)
5-cups dried breadcrumbs
1-tsp thyme
1-tsp basil
1/2-tsp sage
1/2-cup chicken stock |
Glaze
1/3-cup liquid honey,
1/4-cup orange juice
1 tsp thyme |
Clean, rinse, & dry goose
Fry sausage until brown & drain
In second pan, melt butter & sauté celery, carrots, onion & garlic
Combine sausage, veggies, breadcrumbs, & spices in large bowl.
Moisten with chicken stock & mix well
Cover stuffing & refrigerate until just before cooking
Glaze: Mix ingredients & set aside
Preheat oven to 400*
Stuff goose
Tie legs & roast, covered, on greased rack for 1 hr
Drain fat every 20 min.
Reduce heat to 325*
Baste bird with glaze & roast, uncovered, 2 hrs or until it reaches 185* (90*c) on
thermometer
Merry Christmas
!!!
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