To our ancestors, Christmas recipes didn't come in beautiful books filled with pretty pictures. They didn't need to. The winter festival was a time to celebrate using cooking methods that had been handed down, usually orally, through the generations. Geese, ducks, great sides of beef, sheep and pork were turned on the roasting spit in the halls in early Christian and medieval times.
12 pound goose, Thaw Before Cooking
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon pepper
2 Fresh Sunburst oranges,
cut 1 into 6 wedges, slice 1 for garnish
1 lime, cut into 6 wedges
Apple and Potato Stuffing
2 pounds potatoes
1 pound cooking apples, peeled and chopped
1 pound roughly chopped onions
2 ounces butter
1 tablespoon chopped parsley
1 tablespoon finely chopped or grated lemon rind
salt and pepper to taste
Preheat oven to 500 degrees Fahrenheit
Remove giblets and neck from goose.
Remove excess fat from main cavity of goose.
Rinse goose inside and out with cold water. Pat dry with paper towels.
Combine thyme, rosemary, salt and pepper in small bowl.
Place goose, breast side down on a middle rack in a roasting pan. Sprinkle goose with half of herb mixture.
Place orange and lime wedges in cavity of goose. Turn goose so that breast side is up. Sprinkle remaining herbs over goose.
Roast goose 1 hour. Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh should register 180 degrees Fahrenheit) Remove goose from oven; cover and let stand for 10 minutes.
Then slice and serve.
While The Goose Cooks Make The Stuffing
Boil the potatoes in salted water. When cooked, mash without using milk or butter. Melt the butter into a pan and, over a low heat, fry the onions for five minutes, do not allow them to brown. Add your apples and cook until they are nicely softened. Stir in the mashed potatoes, parsley and lemon. Season. Serve alongside your goose.
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