Roasted Goose With Cornbread And Wild Rice Dressing/stuffing With Sausage.
From rescue_ranger 13 years agoIngredients
- For the Goose shopping list
- Prep Time: 1 day and 20 minutes shopping list
- Cook Time: 3 hours shopping list
- Serves: 8 shopping list
- Total Time: 1 day 3 hours, 20 minutes shopping list
- Ingredients: shopping list
- 1 1/2 gallon cold water shopping list
- 1 cup kosher or sea salt shopping list
- 1/2 cup brown sugar shopping list
- 2 bay leaves shopping list
- 1 tsp black peppercorns shopping list
- 1 (10-12 pound) young goose, fully thawed shopping list
- salt and pepper to taste shopping list
- 1 apple, peeled and quartered shopping list
- 1 onion, peeled and quartered shopping list
- 1 orange, quartered (clementine’s are also very nice) shopping list
- 1 lemon, quartered and skin scored shopping list
- For the cornbread and wild rice Dressing (Stuffing) With sausage shopping list
- Prep Time: 20 mins shopping list
- Total Time: 1 1/2 hrs shopping list
- Servings: 10-12 shopping list
- Ingredients: shopping list
- 1 lb bulk sausage 1 cup onions, chopped shopping list
- 4 stalks celery, chopped shopping list
- 1 medium shallots, minced shopping list
- 2 garlic cloves, minced shopping list
- 1 1/2 cups wild rice shopping list
- 2 tablespoons olive oil shopping list
- 4 cups fresh cornbread, crumbled shopping list
- 2 1/2 cups chicken stock ( giblet stock works best) shopping list
- 2 cups water shopping list
- 2 tablespoons rubbed sage shopping list
- 1 teaspoon sea salt shopping list
- 1 teaspoon ground black pepper shopping list
- cornbread ingredients: shopping list
- Time- 20 min shopping list
- 1 cup unbleached all-purpose flour shopping list
- 1 cup stone ground cornmeal shopping list
- 4 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 2 teaspoons salt shopping list
- 1 large egg shopping list
- 1 1/2 cups buttermilk shopping list
- 4 tablespoons unsalted butter, melted and cooled shopping list
- 1 tablespoon sugar shopping list
- 3/4 cups whole corn kernels thawed frozen corn will do if you do not have fresh shopping list
- 4 oz can of roasted green chilies, drained or use fresh roasted Anaheim or Poblano chilies shopping list
How to make it
- Directions for the Goose:
- 1. Add the 1 1/2 gallons of cold water to a container, or stockpot large enough to fit the goose and brine mixture. Add the salt, sugar, bay leaves, and peppercorns, and stir to dissolve the salt and sugar. Unwrap the goose and remove anything in the cavity. Rinse and trim any excess fat from the neck and/or tail end of the goose and place into the brine so that it is completely submerged. Cover and refrigerate overnight, or up to 24 hours.
- 2. Remove the goose from the brine and pat dry, inside and out, with paper towels. Sprinkle the goose cavity generously with salt and pepper. Put the onion, apple, orange and lemon into the cavity. Place the goose, breast-side up, in a large roasting pan with rack, to keep the bird at least 1 inch off the bottom.
- 3. With a small sharp knife, or large needle, prick the goose skin all-over, especially where you can see and feel fat under the surface. Be carefully NOT to piece the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin. Salt and pepper the goose to taste, and add 2 cups of water into the bottom of the pan.
- 4. Roast at 375 degrees F. for 2 1/4 to 3 hours, until it reaches an internal temperature of 170 degrees F. Remove from oven and cover loosely with foil and let rest for at least 25 minutes before carving.
- Directions for the corn bread:
- Preheat cast iron skillet in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes.
- Directions for the Cornbread and Wild Rice Dressing (Stuffing) With Sausage
- Prep Time: 20 mins
- Total Time: 1 1/2 hrs
- Servings: 10-12
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan. Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour. NOTE: (While this is cooking cube the cornbread and toast in the oven till dry( this can be done the day before hand when you brine the goose also)
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet and Sauté the onion, celery, garlic and shallots over a medium heat until translucent.
- Add the sausage and brown.
- Add the sage, salt, and pepper.
- When done and combined add to rice/cornbread mixture and toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
People Who Like This Dish 4
- 1HappyHermit SouthWest, VA
- sosousme Santa Rosa, CA
- impssweetp Nowhere, Us
- rescue_ranger New Baltimore, VA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments