|Name:||Cabbage-Stuffed Goose w/ Marjoram Sauce||Contributor:||Carol Golding|
|Description:||Cabbage-Stuffed Goose w/ Marjoram Sauce||Posted:||1998-12-23|
|Key words:||goose, poultry||Category:||Main Dishes|
|Ingredients:||10 lb goose
2 onions chopped (3 cups)
1-1/4 lbs cabbage, coarsely chopped (8 cups)
2 golden delicious apples, peeled, cored and chopped
3 Tbsp minced fresh ginger
1/8 tsp ground cinnamon
2 whole cloves (I used ground cloves, about 1/8 tsp)
1 bay leaf
5 Tbsp honey, divided
3/4 c water
18 oz beef stock, divided
1 12 oz russet potato, peeled and chopped
2 Tbsp butter
2 Tbsp heavy cream
1-1/4 tsp dried marjoram
|Preparation:||Preheat oven to 325 F. Remove excess fat from goose neck area. Melt 1/4 cup goose fat over high heat and add onions; saute until brown. Add cabbage and
saute till wilted. Add apples, ginger, cinnamon, cloves* and bay; saute about
3 min. Add 2 Tbsp of honey and mix well into the stuffing. Set aside.
Place goose on rack in a large roasting pan; sprinkle with salt and pepper.
Spoon stuffing inside the goose and tie legs together. Roast goose for 1 hour
45 minutes; brush goose with remaining honey. Continue to roast goose until
thermometer inserted in meaty part of thigh reads 180F (about 1 hour 25 minutes).
Meanwhile, bring 10 oz stock to boil in medium heavy saucepan; add potato and
cook until tender (15 minutes). Mash potato in the pan and add in butter, cream, marjoram, and remaining stock. Puree the potato sauce in blender until smooth; return sauce to pan.
Transfer goose to platter. Pour pan juices into glass measuring cup; scrape in
browned bits. Degrease juices and add to sauce; bring to simmer; season with
salt and pepper.
Serve goose and stuffing with sauce.
|Notes:||A couple of weeks ago, I cooked a goose according to a recipe I found in
Bon Apetite. It turned out wonderful. Although it calls for a 10 lb goose, I
did it with a 13 lb goose and it had alot more meat on the breast and leg than
a scrawny 10 pounder.