Roast Goose with Cumberland Sauce and Apricot Stuffing

roast goose cumberland sauce apricot stuffing
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

Not just reserved for holidays, this goose stuffed with with cut-up turnips, citrus, vegetables, spices, and fresh herbs is a real taste treat. Apricot Stuffing is prepared separately and served on the side.

Ingredients

1 goose, thawed if frozen (about 12-14 lb.); see Note
Cumberland Sauce (see recipe)
Apricot Stuffing (see recipe)

Cumberland Sauce:
1 cup beef broth
1 cup red currant jelly
1 orange rind, slivered
1 orange, juiced
1 lemon, juiced
2 tsp. Dijon mustard
1⁄2 tsp. ground ginger
Salt and pepper, to taste

Apricot Walnut Stuffing:
1 cup canned apricots, drained
1⁄4 cup melted butter
6 cups cubed day-old bread
1 cup chopped walnuts
1⁄2 cup golden raisins
1 tsp. salt
1⁄2 tsp. poultry seasoning
1⁄4 tsp. pepper

Steps

1. Remove neck and giblets and excess fat from goose body cavity and reserve for other use. Rinse and pat dry.

2. Pre-heat oven to 400°F. Meanwhile, fill the goose with cut-up turnips, citrus, vegetables, spices, and fresh herbs, for desired taste. Fasten neck skin to back and tie legs together. Place goose, breast side up, on rack in shallow pan. Pierce skin all over using a fork. Insert thermometer deep into inside thigh muscle.

3. Roast goose, uncovered for about 1-11⁄4 hr. Reduce oven temperature to 325°F and continue roasting about 21⁄2-23⁄4 hr., until thermometer registers 185°F. During roasting, spoon or siphon off accumulated fat every half hour.

4. Serve with Cumberland Sauce and Apricot Stuffing.

Note: A 10-14 lb. goose will take 2-21⁄2 days to thaw in the refrigerator and 5-7 hr. to thaw in cold water—in its original wrapping—changing the water every 30-60 min. Once thawed, keep refrigerated or cook immediately. Allow about 3⁄4 lb. for each 4-oz. serving (frozen weight as purchased). The meat is rich and will go farther than chicken or turkey.

Cumberland Sauce:

Combine all ingredients in 1-qt. saucepan. Bring to boil, reduce heat and simmer 5 min.

Yield: 2 3⁄4 cup.

Apricot Walnut Stuffing:

Dice apricots. In bowl, pour melted butter or margarine over bread cubes. Combine with apricots and all remaining ingredients. Toss well.

Yield: Enough stuffing for a 12-lb. goose.

 

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources