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Roast Goose with Sausage, Fruit
and Nut Stuffing



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Roast Goose with Sausage, Fruit
and Nut Stuffing

Food and Wine Holiday Cookbook
Food & Wine Books, 1996, American Express Publishing Corp.


“The tangerines and cranberries in the stuffing are a tangy and
refreshing contrast to the goose and sausage.”

Wine Recommendation:  Match the mild sweetness of the sausage,
fruit, and nuts to a red such as a California Pinot Noir with its
sweet, round fruit.

Serves 6

One 10-pound goose, at room temperature,
excess fat removed
Sausage, Fruit and Nut Stuffing
(recipe follows)
1 lemon, cut in half
1/2 cup Madeira
1 3/4 cups chicken stock or canned
low-sodium chicken broth
Salt and fresh-ground black pepper
2 tablespoons butter

1. Heat the oven to 425 degrees [F.]  Remove the wishbone from the
goose, if you like. Loosely fill the main cavity of the bird with
stuffing. Seal the cavity with metal skewers or wooden toothpicks.
Twist the wings behind the bird and tie the legs together.
2. Rub the goose all over with the lemon halves. Put the goose, breast side up, on a rack in a roasting pan. Prick the skin with a fork at 1/2-inch intervals. Roast for 15 minutes and then reduce the oven temperature
to 350 degrees [F.] Roast, basting the goose with 2 tablespoons of hot
water every 20 minutes, until an instant-read thermometer stuck in the
inner thigh registers 160 degrees [F.] As the fat accumulates, remove it
with a bulb baster or large spoon.
3. Increase the oven temperature to 425 degrees [F.] and roast the goose
until the skin is crisp and an instant-read thermometer stuck in the inner
thigh registers 180 degrees [F.], about 15 minutes longer. Transfer the
goose to a carving board and leave to rest in a warm spot for about 15 minutes.
4. Meanwhile, pour the pan juices into a large bowl and skim off the fat. Return the pan juices to the roasting pan and set the pan over moder-
ate heat. Add the Madeira and stock and bring to a boil, scraping the
bottom of the pan to dislodge any brown bits. Boil until the liquid is
reduced to 1 1/2 cups, about 4 minutes. Season with salt and pepper
to taste. Whisk in the butter, 1 tablespoon at a time. Remove the
string from the goose. Carve the bird and serve with the stuffing
and sauce.

Melanie Barnard

Sausage, Fruit and Nut Stuffing

Makes about 12 cups

1 pound pork sausage
1/4 pound butter
2 large onions, chopped
2 ribs celery, chopped
6 ounces mushrooms, sliced
1/2 cup chopped fresh parsley
1 cup chopped pecans
3/4 teaspoon dried marjoram
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon dried thyme
4 cups crumbled Old-Fashioned Corn Bread
[recipe included in cookbook]
[or your favorite corn bread ]
2 1/2 cups crumbled day-old white bread
5 tangerines, peeled, sectioned, and
halved crosswise
1/2 pound fresh or frozen cranberries
1/2 pound fresh or frozen lingonberries
Fresh-ground black pepper

1. In a large frying pan, cook the sausage over moderately high heat, stirring with a fork to break up the meat, until browned, about 5
minutes. Remove with a slotted spoon. Reduce the heat to
moderately low.
2. Melt the butter in the pan over moderately low heat. Add the onions and celery and cook, stirring occasionally, until the onions are soft,
about 8 minutes.
3. Add the mushrooms, parsley, pecans, marjoram, rosemary, thyme,
and 1 1/2 teaspoons salt to the pan. Cook, stirring, until the mush-
rooms start to brown, about 3 minutes.
4. In a large bowl, combine the sausage, corn bread, and white bread.
Add the mushroom mixture, the tangerines, cranberries, and lingon-berries, and toss. Season with salt and pepper to taste.

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