Onion-Sage Stuffed Goose
1) Onions - 3 lb.
2) Butter/margarine - 1/2 cup.
3) Celery - 1/2 cup, chopped with leaves.
4) Bread Crumbs - 6 cups, soft.
5) Salt - 1 tbsp.
6) Black Pepper - 1/2 tbsp. grounded.
7) Sage - 1 tbsp, dried.
8) Savory - 1 tbsp, dried.
9) Marjoram - 1/2 tsp, dried.
10) Nutmeg - 1/4 tsp, grounded.
11) One 10 - 12 lb. goose.
12) Fresh lemon juice - 1 tbsp.
13) Chicken Bouillon Cubes - 2.
16) Boiling Water.
A large saucepan, a large heavy skillet, a skewer and a butcher's twine.
1) Peel the onions and cut them into quarters.
2) Place the onions in the saucepan.
3) Pour over about enough boiling water so that it covers the onions.
4) Simmer the onions under cover for 12-15 minutes or until they are a little soft.
5) Drain off the water. Let the onions cool for sometime.
6) Chop the onions coarsely.
7) Melt butter/margarine in the skillet.
8) Add in the chopped celery.
9) Sauté the celery for about 3 minutes, stirring frequently.
10) Add in half of the bread crumbs.
11) Cook gently until lightly browned, stirring frequently to combine.
12) Lay the rest of the bread crumbs in a large mixing bowl.
13) Add in salt, pepper, sage, savory, marjoram, and nutmeg.
14) Toss the ingredients to mix them well.
15) Add the cooked onions, the sautéed celery and the bread crumb mixture into the bowl.
16) Toss the items again to combine.
17) Allow sometime to cool. Then, stuff the goose.
18) Turn up oven temperature to 400°F (205°C).
19) Rub the inside and outside of the goose with lemon juice.
20) Sprinkle salt and pepper liberally into the inside of the goose.
21) Stuff the neck cavity with some of the prepared stuffing.
22) Use a skewer to attach the neck skin to the body of the goose.
23) Stuff the body of the goose with the leftover stuffing, skewering and lacing the end closed.
24) Use the butcher's twine to fasten the legs and the wings to the body.
25) Prick all over the skin of the goose. This will allow the fat to escape while roasting.
26) Lay the goose on the rack of a large roasting pan, breast side down.
27) Add the chicken bouillon cubes into the two cups of boiling water.
28) Stir to dissolve the chicken bouillon cubes into the water.
29) Pour the mixture over the goose.
30) Roast the goose for about an hour without cover.
31) Pour away half of the drippings and turn the goose over.
32) Pour two cups of boiling water over it and continue roasting for another hour.
33) Pour off the drippings from the pan one more time.
34) Prick all over the skin of the goose again and continue roasting for another hour-and-a-half or until it is tender.
35) Lay the goose on a large platter. Remove the twine and skewers to carve.
36) Garnish as you like and serve.
|Baked Ham with Fruit Marinade
1) Fresh Pineapple - 2 cups, chopped.
2) Baking Apple - 1 1/2 cups, chopped.
3) Oranges - 2, peeled, sectioned and chopped.
4) Fresh Basil - 1/4 cup, minced.
5) Onion - 2 tbsp, finely chopped.
6) Fresh Lime Juice - 2 tbsp.
7) Cumin - 1/4 tsp. grounded.
8) Cayenne Pepper - 1/8 tsp.
9) Boneless Ham - 4 lb., cooked.
A large mixing bowl.
1) Pour pineapple, apple, oranges, basil, onion, lime juice, cumin, and cayenne pepper into the mixing bowl.
2) Stir to mix the items together.
3) Chill the items under cover for 2 days.
4) Let the ham marinate at least 4 hours before baking.
5) Lay ham on a rack in a shallow baking pan.
6) Cut a small diamond shape out of the top of the ham and push in half of a meat thermometer.
7) Bake the ham uncovered at 325°F for about 2 hours, or until thermometer registers 140°F.
8) Slice ham.
9) Pour the fruit mixture generously over the row of slices.
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