What’s n o t g o o d f o r g o o s e i s g o o d f o r d i n n e r

Moose Jaw Express.com - - News - By Joyce Wal­ter For Moose Jaw Ex­press

Thanks­giv­ing meals come with fam­ily tra­di­tions, and while goose might not be part of the tra­di­tion, it is a tasty al­ter­na­tive to turkey or ham.

Add some sea­sonal veg­eta­bles and a pie for dessert, and maybe a new tra­di­tion will be cre­ated.

••• Use a skewer to prick the goose’s skin but not the flesh. Place goose in a large pot and fill with wa­ter 2/3 full. Bring to a boil. Turn goose and re­turn to a boil un­til tiny goose bumps form on the skin.

Re­move goose from pot. Place breast side up on a rack in a roast­ing pan. Set in re­frig­er­a­tor overnight. Cook the rice the night be­fore in 5 cups wa­ter. Bring to a boil. Re­duce heat, cover and sim­mer 45 min­utes. Re­frig­er­ate overnight.

Pre­heat oven to 350 de­grees F. Melt but­ter over medium heat, add onion and cook un­til ten­der. Mix in cooked rice, mush­rooms, egg and sea­son­ings. Fill bird cav­i­ties with stuff­ing and seal with kitchen yarn.

Place goose breast side down on the rack in the roaster. Roast for 1 1/2 hours with­out open­ing the oven door. Then re­move from oven, baste off fat, turn bird over and roast an­other hour. Re­move goose from oven and trans­fer to a larger pan. In­crease oven heat to 400 de­grees F. Re­turn goose to oven so skin will crisp more and brown. Re­move when golden brown and let sit un­cov­ered for 30 min­utes.

To make the gravy, place roaster on stove top, scrape pan with wooden spoon then add the dry sherry and stir. Mix in enough starch or flour to thicken. It may be nec­es­sary to add some chicken broth to get enough gravy.

Re­move stuff­ing, slice goose and serve with roasted root veg­eta­bles or corn casse­role.

••• Mix corn with crack­ers and eggs. Add sea­son­ings. Add milk. Place in a greased casse­role dish and bake at 350 de­grees F for 25-30 min­utes un­til thick as cus­tard. Top should be golden. Mix­ture should be very moist when placed in the dish, thus the pos­si­ble need for more milk.

••• Mix in­gre­di­ents and spoon into un­baked pie shell. Bake at 375 de­grees un­til knife comes out clean. Serve with whipped cream.

Joyce Wal­ter can be reached at ron­joy@sask­tel.net

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