Ingredients with Measurements:
- 1 whole goose (4-5 kg)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tbsp. dried thyme
- 1 tbsp. dried rosemary
- Salt and pepper
- 1 cup chicken broth
- 1 cup red wine
- 1 cup prunes, chopped
- 1 cup walnuts, chopped
- 1 cup bread crumbs
- 1 egg, beaten
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Rinse the goose inside and out with cold water and pat dry with paper towels.
3. In a bowl, mix together the prunes, walnuts, bread crumbs, and egg to make the stuffing.
4. Stuff the goose with the stuffing and truss the legs together with kitchen twine.
5. Season the goose with salt, pepper, thyme, and rosemary.
6. Place the chopped onion, carrots, celery, and garlic in the bottom of the roasting pan.
7. Place the goose on top of the vegetables in the roasting pan.
8. Pour the chicken broth and red wine over the goose.
9. Roast the goose for 3-4 hours, basting every 30 minutes with the pan juices.
10. Use a meat thermometer to check the internal temperature of the goose. It should read 165°F (74°C) in the thickest part of the thigh.
11. Remove the goose from the oven and let it rest for 20 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 650
Fat: 45g
Saturated Fat: 13g
Cholesterol: 190mg
Sodium: 360mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 8g
Protein: 40g
Substitutions for ingredients:
- Goose can be substituted with duck or turkey.
- Prunes can be substituted with dried apricots or figs.
- Walnuts can be substituted with pecans or almonds.
- Red wine can be substituted with white wine or chicken broth.
Variations:
- Add chopped apples or pears to the stuffing.
- Use different herbs in the seasoning, such as sage or parsley.
- Serve with a gravy made from the pan juices.
Tips and tricks:
- To make the skin crispy, prick it all over with a fork before roasting.
- Baste the goose frequently to keep it moist.
- Let the goose rest before carving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Heat in a 350°F (180°C) oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the carved goose on a platter with the stuffing and roasted vegetables on the side.
Garnishes:
Garnish with fresh herbs, such as thyme or rosemary.
Pairings:
Serve with roasted potatoes and green beans.
Suggested side dishes:
- Mashed sweet potatoes
- Roasted Brussels sprouts
- Cranberry sauce
Troubleshooting advice:
- If the skin is not crispy enough, increase the oven temperature to 400°F (200°C) for the last 20-30 minutes of cooking.
- If the stuffing is not cooked through, remove it from the goose and bake it in a separate dish for an additional 20-30 minutes.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw poultry.
- Use a meat thermometer to ensure the goose is cooked to a safe temperature of 165°F (74°C).
- Refrigerate leftovers promptly.
Food history:
Weihnachtsgans is a traditional German Christmas dish, typically served with red cabbage and potato dumplings.
Flavor profiles:
The goose is savory and rich, with a slightly sweet stuffing of prunes and walnuts.
Serving suggestions:
Serve with a glass of red wine, such as Pinot Noir or Merlot.
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Region: German