Domestic geese were found to be in Egypt, Rome, and Greece at least 3,000 years ago. After Rome's fall, the geese traveled over to America, where they were used for supplying meat, eggs, fat, down, and feathers. As the turkey and chicken industry began booming, the domestic geese declined. Did you know, as of 2001, there were at least 9 types of different geese? I know! That's a ton of options! Now that you all have had a little history lesson, let's get in to the kitchen and make ourselves a holiday goose!
Roast Goose with Currant Stuffing
You will need:
- 1 large yellow onion, chopped
- 1 large tart apple, chopped
- 1/4 cup chicken broth
- 6 cups toasted fresh bread crumbs
- 1/2 cup currants or chopped raisins
- 1/4 cup slivered almonds, toasted
- 1/4 cup minced parsley
- 1 teaspoon dried sage leaves
- 1/4 teaspoon each salt and black pepper
- 1/3 cup chicken broth
- 1 goose, giblets removed
- In a small saucepan, combine the onion, apple, and 1/4 cup broth and bring to a boil.
- Lower heat and simmer for 5 minutes or until the onion and apple are tender.
- In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper.
- Toss 1/3 cup broth with the bread crumb mixture.
- Preheat the oven to 350 degrees.
- Rinse the goose, drain, and pat dry.
- Prick the skin on the lower breast, legs, and around the wings with a skewer.
- Stuff and truss the goose.
- Then place the goose, breast-side-up, on a rack in a large roasting pan.
- Insert a roasting thermometer in its thigh without touching the bone.
- Spoon the remaining stuffing into a lightly greased 1.5 quart casserole, then cover and refrigerate.
- Roast the goose for 2 to 2.5 hours or until the thermometer registers 175 degrees.
- Drain the fat often.
- Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting.
- Let the goose stand for 15 to 20 minutes.
- Carve the goose and discard the skin.
Are you ready for a little dessert? Me too!
You will need:
- 2 tablespoons softened butter, divided
- 1.5 cups sugar
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1.5 cups peanuts
- 1 teaspoon baking soda
- Place a large piece of foil on a baking sheet and butter it with 1 tablespoon of the softened butter.
- Combine the sugar, corn syrup and salt in a large heavy saucepan, and bring to a boil over medium heat.
- Add the peanuts and stir until the sugar is dissolved. Reduce the heat to medium-low.
- Cook for about 30 minutes, or until a candy thermometer registers 300 degrees.
- Remove from heat and immediately add the remaining tablespoon softened butter and baking soda.
- Quickly stir to combine and pour onto buttered foil in a baking pan.
- When the peanut brittle has cooled, break it into pieces. When it's completely cooled, store covered, in an airtight container.
I hope you all are having a festive holiday season. I'll be back with more fun and yummy recipes for Christmas! Happy Holidays to everyone and happy blogging to all! <3