Roast Goose With Forcemeat And Spiced Cranberry And Apple Stuffi

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 (12 lb) goose
• 2 tablespoons cranberry jelly, to glaze
• 2 ounces fresh breadcrumbs
• 2 1/2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh rosemary
• 6 ounces onions, finely chopped
• 1 dessert apple, skin on,cored,finely chopped
• 8 ounces ground lamb
• 1 goose liver, if available
• salt & freshly ground black pepper
• 9 ounces cranberries
• 1 1/2 lbs dessert apples, skin on,cored,cut into 1/2 inch chunks
• 2 ounces caster sugar
• 2 ounces fresh breadcrumbs
• 1 large onion, peeled and chopped
• 1 pinch ground cloves
• 1/4 teaspoon ground mace
• 2 tablespoons port wine
• salt & freshly ground black pepper
• 5 fluid ounces wine
• 16 fluid ounces goose giblet stock or 16 fluid ounces canned chicken broth (see note)

Recipe

• 1 forcemeat stuffing: place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
• 2 add the lamb mince, the goose liver (if using) and some salt and pepper.
• 3 cranberry and apple stuffing: mix all ingredients together in a large bowl.
• 4 the goose: preheat your oven to 375f.
• 5 place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
• 6 tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
• 7 secure the flap with a couple of cocktail sticks.
• 8 place the cranberry and apple stuffing in the goose's cavity.
• 9 season the goose with salt and pepper and place on a rack in a roasting tin.
• 10 no need to add fat, the goose has enough of its own!
• 11 place the goose in the centre of your oven and cook for 30 minutes.
• 12 reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
• 13 remove excess fat from the tray every 30 minutes or so.
• 14 you should keep this as it make the best roasted veggies ever!
• 15 *note,while the goose is cooking, you can make your giblet stock, but i won't get any giblets with my goose, so i'm planning to make my gravy with canned chicken broth.
• 16 when your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
• 17 allow the goose to rest for 20-30 minutes.
• 18 while its resting, make the gravy.
• 19 drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
• 20 scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
• 21 season well with salt and pepper.
• 22 serve the goose with its two stuffings and the gravy passed around seperately.