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| Name: | Cabbage-Stuffed Goose w/ Marjoram Sauce | Contributor: | Carol Golding |
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| Description: | Cabbage-Stuffed Goose w/ Marjoram Sauce | Posted: | 1998-12-23 |
| Key words: | goose, poultry | Category: | Main Dishes |
| ID: | 214 | Updated: | 2005-11-26 12:45:23 |
| Ingredients: | 10 lb goose
2 onions chopped (3 cups) 1-1/4 lbs cabbage, coarsely chopped (8 cups) 2 golden delicious apples, peeled, cored and chopped 3 Tbsp minced fresh ginger 1/8 tsp ground cinnamon 2 whole cloves (I used ground cloves, about 1/8 tsp) 1 bay leaf 5 Tbsp honey, divided 3/4 c water 18 oz beef stock, divided 1 12 oz russet potato, peeled and chopped 2 Tbsp butter 2 Tbsp heavy cream 1-1/4 tsp dried marjoram |
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| Preparation: | Preheat oven to 325 F. Remove excess fat from goose neck area. Melt 1/4 cup goose fat over high heat and add onions; saute until brown. Add cabbage and
saute till wilted. Add apples, ginger, cinnamon, cloves* and bay; saute about 3 min. Add 2 Tbsp of honey and mix well into the stuffing. Set aside. Place goose on rack in a large roasting pan; sprinkle with salt and pepper. Spoon stuffing inside the goose and tie legs together. Roast goose for 1 hour 45 minutes; brush goose with remaining honey. Continue to roast goose until thermometer inserted in meaty part of thigh reads 180F (about 1 hour 25 minutes). Meanwhile, bring 10 oz stock to boil in medium heavy saucepan; add potato and cook until tender (15 minutes). Mash potato in the pan and add in butter, cream, marjoram, and remaining stock. Puree the potato sauce in blender until smooth; return sauce to pan. Transfer goose to platter. Pour pan juices into glass measuring cup; scrape in browned bits. Degrease juices and add to sauce; bring to simmer; season with salt and pepper. Serve goose and stuffing with sauce. |
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| Notes: | A couple of weeks ago, I cooked a goose according to a recipe I found in
Bon Apetite. It turned out wonderful. Although it calls for a 10 lb goose, I did it with a 13 lb goose and it had alot more meat on the breast and leg than a scrawny 10 pounder. |
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