How do you roast a goose with a Sausage and Rice Stuffing?

Question

I plan to use a sage sausage and add raisins; an apricot glaze.

Answer 1

Stuffings at the bottom
Roasted Goose


Ingredients

1 goose
1 tb salt
1 ts garlic powder
1 ts onion powder
1 tart apple cored and quartered
2 stalks of celery with leaves
1 md onion peeled and quartered
1/2 c oil (lard is best but olive or peanut will do)
1/4 c water
juice of two lemons
1 tb rosemary
1 tb thyme
1 tb bay
1 ts sage
1 tb flour (heaping)
salt and pepper

Instructions

Wash and dry goose, picking out all the shot and pin feathers. Cut off the neck and the wing tips and throw them in a pot with the liver, gizzard, heart and lights. Sprinkle the goose well, inside and out, with a mixture of salt, garlic powder and onion powder Stuff the cavity with apple quarters celery with leaves and onion quarters Place the goose on a rack in a shallow pan, put it on the grill and put about 1/2' of water in the pan. This is to keep the first drippings from burning. Fire the grill to about 325 degrees with a very light smoke. Make a basting sauce with oil 1/4 cup water, lemon juice, Rosemary, Thyme, Bay and sage. Bring to a boil then remove from heat. Baste with soft brush at 10-15 minute intervals until done. Should take 2 1/2-3 hours, depending upon size and temp. Don't overcook - remove when thigh registers 155 degrees and let set for 10 minutes before carving. Pour the oil off the pan juices into a skillet and add flour. Mix and stir until it just begins to tan, then add enough of the juices and water from boiling the giblets to make a gravy. Chop, giblets, pick the meat from the neck bone, add salt and pepper to make giblet gravy. Correct seasoning.


Rice And Sausage Stuffing

Ingredients

2 1/2 c pearl rice
3 c chicken broth
1 ts rubbed sage
1 ts thyme leaves
1/2 ts dry rosemary
1 1/2 lb mild italian sausage, casing
1 removed, meat crumbled
1/2 c raisins
3/4 lb mustard greens, chopped
1 c grated parmesan cheese

Instructions

Conbine rice, broth, sage, thyme and rosemary and cover and bring to a boil, then reduce heat and cook, without stirring, until liquid is absorbed, about 15 minutes. Cook sausage on medium heat, stirring occasionally, until lightly browned. Add the raisins to the meat, stirring often, until they puff, then remove the meat and raisins with a slotted spoon and add to the rice. Add the greens to the sausage drippings and cook, stirring often until the leaves are wilted and bright green, about 8 minutes. Add the greens, drippings and Parmesan cheese to the rice and mix.
This can be prepared the night before and kept chilled prior to stuffing a 10-12 pound bird.

Answer 2

For the stuffing.
3 cups cooked white & wild rice
8 ounces mild sausage
4 slices bacon, cut into 1 ",pieces
1 1/2 cups onions, chopped
8 ounces mushrooms, sliced
1 cup celery, chopped
1 teaspoon crushed leaf oregano
1/2 teaspoon crushed sage leaves
2 cups breadcrumbs
salt and pepper

Crumble and cook the sausage, drain and set aside.
Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture. (no problen adding fruits to this recipe)


The goose.

Preheat oven to 400 degrees.
Remove any excess fat around the opening of the cavity of the goose.
Prick other fatty areas with a fork at intervals.
Do not prick the breast.
Stuff the cavity of the goose. Season the outside of the goose with a teaspoon of salt, black pepper & garlic powder.
Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
Using a pastry brush, glaze the goose return to the oven for 5 minutes to allow the glaze to caramelize & set.
Remove from the oven& allow to rest for 20 minutes before carving.