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

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

FSD Resources