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This lovely Christmas Roast Goose is just the thing for a large family Christmas dinner. It makes for a splendid old fashioned Christmas.
This is a version of Roast Goose with Chestnut Prune Stuffing by BettyCrocker
“I like making this Christmas Roast Goose but not every year. It's more special this way.”
Recipe by DanielK
Prep Time
30min
Total Time
3hrs30min
Servings
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Heat oven to 450°F. Remove giblets, neck and excess fat from inside of goose; rub cavity with 1 teaspoon salt.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and celery; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in prunes and chestnuts; cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add stuffing mix, 1 teaspoon salt, allspice and pepper; mix lightly. Add apple cider; mix just until moistened.
Lightly spoon stuffing into cavity of goose; close cavity with metal skewers or sew shut with string. Tuck wing tips under; secure legs with string. Place goose on rack in shallow roasting pan, breast side up. Pour enough boiling water into pan to just reach rack. xxxxx skin generously with meat fork.
Bake at 450°F. for 15 to 20 minutes or until goose begins to brown.
Reduce oven temperature to 350°F. Bake 1 3/4 to 2 hours or until meat thermometer inserted into meaty portion of thigh reaches 180 to 185°F., basting every 20 to 30 minutes with pan juices. Remove excess fat as it accumulates in pan. Tent loosely with foil if goose becomes too brown.
Let stand 20 minutes before carving. Remove skewers and/or string from goose. Remove stuffing; place in serving bowl.
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