Orange-Stuffed Roast Goose with Cumberland Sauce
Preparation Time:
0:30 (approx.)Cooking Time:
3:30 (approx.)Number of Servings:
8INGREDIENTS
1
12 pound goose
2
tsp (10 ml)
Salt and black pepper, freshly ground
4
tsp (20 ml)
Sage
2
tbsp (30 ml)
Orange rind, coarsely shredded
1/2
cup (130 ml)
Onion, chopped
1
tbsp (20 ml)
Fresh thyme, chopped or 1 tsp (5 ml) dried
1
cup (250 ml)
Fresh parsley, chopped
1
cup (250 ml)
Fresh orange juice
1/2
cup (130 ml)
Celery, chopped
2
tbsp (30 ml)
Butter
8
cup (2000 ml)
White bread, cubed
DIRECTIONS
- Preheat oven to 400 F (200 C).
- Remove neck and giblets from cavity and rinse goose with cold water - dry thoroughly.
- Remove and visible fat.
- Saute onion and celery in butter until soft, then mix with bread cubes in large bowl.
- Add the rest of the ingredients, tossing together lightly but thoroughly.
- Fasten neck skin to back with skewer.
- Lightly stuff body cavity with orange-bread mixture and skewer closed.
- Place goose on rack in shallow roasting pan.
- Roast for 10 minutes then reduce heat to 325 F (170 C) and back for 3 to 3 1/2 hours.
- Goose is done when a instant-read thermometer inserted in the inner thigh reaches 180 F (85C).
- As the goose roasts, spoon off fat as it accumulates.
- Remove from the oven and rest for 20 minutes before carving.
- Serve with stuffing, fresh green beans and yams with Cumberland Sauce on the side.
