Roast Goose with Chestnut and Fruit Stuffing

1 goose, 9 to 12 pounds 2 Tbs grated lemon rind
24 to 30 prunes which have been brought to the boil and marinated in sherry or port to cover 2 to 3 cups whole shelled and skinned chestnuts (canned chestnuts in brine are excellent for this)
6 cooking apples, peeled, cut sixths, rolled in sugar and lemon juice 2 Tbs grated orange rind
Salt and freshly ground pepper

Prepare the goose for roasting. Roll the marinated prunes in the grated lemon rind, the apples in sugar and lemon juice, and the chestnuts in the grated orange rind. Stuff the bird with alternate layers of these three ingredients. Close the cavity with several thicknesses of foil or sew it up. Rub the goose with salt and pepper and prick the skin. Place on a rack in a roasting pan, cover with foil, and roast at 375°F about 2 ½ hours. Remove the foil, prick the skin of the goose very well, and return to the oven for 15 to 25 minutes or until the skin is crisped. Remove to a hot platter and serve surrounded by baked or candied sweet potatoes. This is good with an endive salad made with sliced oranges and onions and tossed with a vinaigrette sauce.

James Beard: “Strangely enough, although goose has been traditional in many of the countries from which people came to the United States, the number of recipes for this bird are very few. Even more astonishing – goose is a very difficult bird to find except occasionally at holiday time. At one point, small geese called junior geese were raised in the West. They had less fat on them, and more compact body frame, but even these are now practically unknown. A Mennonite group in Ontario, Canada has developed a remarkably good strain – not as fat as a French goose but tender and deliciously meaty. The average goose one finds in a market is frozen.”

James Beard’s American Cookery

[Wolfe] “In any art..one of the deepest secrets of excellence is a discerning elimination.” ~ League of Frightened Men

[Wolfe] “It is disastrous to permit the vagaries of the heart to infect the mind.” ~ League of Frightened Men

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Categories: Cook Book, Goose, League of Frightened Men, Nero Wolfe, Recipe, Stuffing | Tags: , , , , , | 1 Comment

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One thought on “Roast Goose with Chestnut and Fruit Stuffing

  1. Pingback: The League of Frightened Men | A Wolfe In The Kitchen

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