Roast Goose with Apricot and Rice Stuffing

And, for those who want a bit of a Christmas Culinary Adventure, I give you Goose!!
(serves 6) Editor's note: this is a time consuming one, so read all the way through, and plan accordingly.

Stuffing:
1 cup dried apricots, coarsely chopped
1/2 cup dried currants
2 cups ruby Port
4 cup low sodium* chicken stock
2 T. Kerrygold* butter
2 T. veg. oil
2 small sweet* onions, minced
2 celery stalks, chopped
2 cups long-grain rice
1/2 cup chopped fresh flat-leaf* parsley
2 T. minced fresh thyme or 2 t. dried, crumbled
1 t. kosher* salt
1/2 t. freshly ground pepper

Sauce:
2 cups apple cider
4 cups Goose stock (recipe to follow)

Goose:
1 11-13 lb. goose, fat removed from cavity; neck, gizzard, and heart reserved for goose stock
1 lemon, halved
1 T. kosher* salt
1 T. freshly ground pepper
2 cups Goose stock
1/2 cup currant jelly

To make the Goose Stock:
(makes 6 cups)
9 cups low sodium* chicken stock
Neck, gizzard, and heart from goose
2 celery stalks, chopped
1 organic* carrot, peeled and chopped
1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme springs, 6 peppercorns)

Simmer all ingredients in a heavy pot until liquid is reduced to 6 cups, skimming surface occasionally, about 50 mins. Strain. Can be prepared 2 days in advance. Cover and refrigerate.

For the stuffing: Place apricots and currants in separate bowls. Pour 1 cup Pork over each. Let stand 6 hours. Bring stock to a boil in a medium saucepan. Melt butter with oil in a heavy large saucepan over med. heat. Add onion and celery and sauté 5 mins. Add rice and stir until translucent, about 3 mins. Add hot stock and mix well. Reduce heat to low. Cover and cook until rice in tender and all the liquid is absorbed, about 20 mins. Transfer to a large bowl. Drain apricots and currants; reserve 1 cup Port. Mix apricots, currants, parsley, thyme, S&P into rice. Set rice mixture aside.

For the sauce: Boil cider in heavy medium saucepan until reduced to 1 cup, about 15 mins. Add stock and 1 cup reserved Port. Reduce heat and simmer until reduced to 1&1/2 cups, stirring occasionally, about 30 mins. Sauce can be prepared 1 day ahead. Cover and refrigerate stuffing and Port sauce separately.  Let stuffing stand 1 hour at room temp before continuing with recipe.

For goose: Preheat oven to 350. Pierce goose skin (not meat) all over with a fork. Cut off wing tips at joint. Rub goose inside and out with lemon. Sprinkle inside and out with S&P. Fill the main cavity and neck cavity loosely with stuffing. Skewer neck cavity closed. Leave main cavity open. Tie legs together. Place any remaining stuffing in a small buttered baking dish; cover with foil. Place goose, breast side up, on a rack set in a large roasting pan. Roast 1&3/4 hours, basting every 30 mins. with goose stock and pan drippings. Pour off fat accumulated in pan. Continue roasting goose until meat thermometer inserted in the thickest part of the thigh registers 165*, basting goose stock and drippings in pan every 30 mins., and covering goose with foil if browning too quickly, about 1 hour. Place stuffing in baking dish in oven during last hour and baste with stock every 30 mins. Transfer goose to heated platter and cover with foil. Strain pan juices into a bowl and degrease. Set roasting pan over med. heat. Return juices and bring to bowl, scraping up any browned bits. Transfer juices to heavy med. saucepan. Add Port sauce and simmer until reduced to 1&1/2 cups, about 10 mins. Add jelly and stir over med. heat until melted. Serve goose and stuffing, passing sauce separately. Round out this feast with roasted potatoes and steamed broccoli.

"Positive thinking evokes more energy, more initiative, and more happiness."

Have FUN today!!

Love,

MM