*  Exported from  MasterCook II  *
 
            Roast Goose With Molasses Glaze And Apricot Stuffing
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Molasses Glaze--
    1      C             Molasses
    2      Tsp           Bottled Hot Pepper Sauce
    1      Tsp           Fresh Gingerroot -- finely chopped
    1      Tsp           Garlic -- chopped
      1/2  Tsp           Black Pepper -- coarsely
   10      Lb            Goose -- dressed
                         Salt To Taste
    8      Oz            Onion -- chopped (about 1-3/4
    1      Ea            Celery Stalk -- chopped (1/2
    1      Tbsp          Vegetable Oil
    1      Tbsp          Garlic -- minced
      1/2  Tbsp          Black Pepper -- cracked
    1      Tbsp          Fresh Thyme -- chopped -OR-
    1      Tsp           Dried Thyme
    1      Tbsp          Parsley -- chopped
    1      Tbsp          Fresh Sage -- chopped -OR-
      1/2  Tsp           Dried Rubbed Sage
    1      C             Dried Apricots -- chopped
    2      C             Corn Bread -- day-old, crumbled
                         Salt To Taste
    1      Ea            Egg
    1 1/2  C             Rich Chicken Stock
                         Small Apples And Grapes For Garnish
 
 To Make Molasses Glaze:
 
 In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic,
 and coarsely ground black pepper.  Mix well and set aside.
 
 To Make Roast Goose:
 
 Preheat oven to 425F. Remove giblets from goose to use another time. Rinse
 goose in cold water, removing as much fat as possible from body cavity.  Pat
 goose dry with paper towels. Pierce skin all over with tines of large fork.
 Season goose with salt insode and out. Arrange beast side up on rack in
 large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven
 temperature to 350F.  Continue roasting for 20 to 23 minutes per pound until
 thermometer inserted between leg and thickest part of thigh registers 180F.
 (Make sure thermometer does not touch bone.) Drain off all fat from pan.
 Brush some of molasses glaze completely over goose.  Continue roasting 20
 minutes, brushing with molasses mixture after 10 minutes.
 Remove goose from oven.  Cover with foil and let stand 15 minutes before
 carving.
 
 To Make Apricot Stuffing:
 
 While goose is roasting, butter deep 1-1/2 quart casserole.  In medium
 skillet, saute onion and celery in hot oil over medium-high heat until soft,
 about 4 to 5 minutes. Pour into large bowl.  Add garlic, cracked pepper,
 thyme, parsley, sage, apricots, corn bread, and salt to taste.  Toss to mix.
 Set aside. In small bowl whisk together egg and stock.  Pour over stuffing.
 Mix well.  (Mixture will seem soupy.)  Pour into baking dish. Bake at 350F
 for 40 minutes until hot in center.
 
 To serve the whole thing:
 
 Arrange goose on serving platter.  Garnish with apples and grapes. Carve
 goose.  Serve with apricot stuffing.
 
 Yield: 6 to 8 servings.
 
 >From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.
 
 Roast Goose with All the Fixings,  December, 1995  “Victoria” magazine.
 
 
 
 >From the files of billspa@ix.netcom.com
 
 Typos by Jeff Pruett.
 
 
 >From the files of billspa@ix.netcom.com
 
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