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Email to Master Chef Don F. Easley Jr.      

    Roast Goose (With Apples)

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 6+

    List of Ingredients

    Baked Apples:
    6-8 firm medium apples, cored
    1 cup mashed cooked sweet potatoes
    cup packed brown sugar
    2 tablespoons melted butter
    teaspoon salt
    Dash of pepper

    1 whole wild goose, 6-8 pounds, skin on
    Seasoned salt
    Salt and pepper
    1 carrot, cut into 1-inch pieces
    1 stalk celery, cut into 1-inch pieces
    1 medium onion, cut into 8 pieces
    Apple brandy or Calvados


    emove a thin strip of peel from the top of each apple. In medium mixing bowl, combine remaining apple ingredients and mix well.
    Stuff apples with sweet potato mixture, mounding on top. Place in shallow baking dish. Set apples aside. Heat oven to 325F.

    Pat goose dry with paper towels. Sprinkle cavity lightly with seasoned salt, salt, and pepper. Place carrot, celery, and onion in cavity.

    Tie drumsticks across cavity. Tuck wing tips behind back. Place, breast side up, on rack in roasting pan. Sprinkle outside of goose with seasoned salt, salt, and pepper.

    Roast, basting frequently with pan juices and sprinkling occasionally with brandy, until desired doneness, about 20-25 minutes per pound. Drain and discard excess fat during roasting.

    Place stuffed apples in oven during last 30-45 minutes of roasting. Baste apples frequently with goose drippings. Remove apples when fork-tender. Allow goose to rest 20 minutes before carving and serving.




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