Roast Goose With Hazelnut Stuffing

Recipe Ingredients

2 cups	474ml	Oven-ready geese - about 4 - 6 lbs*. (small)
		Salt and pepper
6		Celery - cut into chunks
1		Onion - cut into large wedge
2 cups	474ml	Veal or chicken stock
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Butter - or to taste
		Hazelnut stuffing
		Toasted hazelnuts or walnuts - for garnish
		Sage or parsley sprigs - for garnish

Recipe Instructions

Sprinkle cavities of geese with salt and pepper. Place celery and onion in bottom of large roasting pan; top with geese.

Roast in 325F oven for 2 - 2 1/2 hours or until meat thermometer registers 180 degrees when inserted into thickest portion of meat between breast and thigh. During last half hour of roasting, brush geese generously with pan drippings to glaze.

Remove geese to large platter; cover with foil to keep warm.

Remove roasted vegetables to 3-quart saucepan. Add veal stock and wine; stirring frequently, bring to boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes. Pour stock mixture through a fine strainer or colander lined with damp cheese cloth; discard vegetables. Whisk butter and salt and pepper to taste into sauce.

Carve geese and serve with sauce and Hazelnut Stuffing. Garnish with nuts and sage.

*Or, substitute one 10- to 12-lb. goose. Roast 3 - 3.5 hours or until meat thermometer register 180 degrees when inserted into thickest portion of meat between breast and thigh.

Source:
Bailiwick Inn

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