7 Delicious Ways to Revamp Your Sunday... Great British Food Awards
In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2.
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Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl. 3. Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching.
Nigel Slater’s Christmas roast goose, apple sauce, stuffing & gravy
Soak the prunes for an hour in the port. Step 2. Preheat oven to 350 degrees. Step 3. Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes.
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Apple goose
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Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all.
Roast Goose with Apple and Nut Stuffing Food So Good Mall
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Home Classic Owl & Goose
Directions. In a small bowl, combine the prunes with the Armagnac. Cover and refrigerate for at least 2 hours or for up to 1 week. Drain the prunes well and reserve the liquid for another use.
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Warm up the Holidays with these Festive Grey Goose cocktails
1 1/4 cups flour, 2/3 cup sugar, 3 apples, 2 eggs, 1 lemon, 1/2 cup milk, butter. Break the eggs and mix them with the sugar until they become a bit fluffy. Add the flour a little at a time, then the milk. Add the grated rind of the lemon. Pour the mixture into a greased and floured cake pan. Peel the apples and slice them thinly.
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