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| Grilled Goose with Prune Stuffing and Gravy |
"Grilling the bird makes the most splendidly wet and soft dish you'll each flavor!"
Ingredients :
- 1 (10 pound) entire goose
- 2 teaspoons kosher salt
- 1 teaspoon dried marjoram
- eight oz. Coarsely chopped prunes
- 1 cup white wine
- 2 cups diced apple with out peel
- 1 half cups gently packed, sparkling, grated rye bread
- 2 tablespoons raisins
- 1 tablespoon sparkling lime juice
- 1 teaspoon white sugar
- half of teaspoon salt
- 1/3 teaspoon floor cinnamon
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Rinse goose and pat dry. Remove extra fat. Sprinkle with salt and marjoram internal and out. Prick pores and skin throughout with fork. Place goose, breast aspect up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
- Grill 2 half to three hours or until soft and temperature (measured internally) reaches one hundred eighty tiers F. To crisp goose, growth grill temperature to High for closing 15 to 30 minutes. Remove goose from grill. Reserve fats for gravy. Let goose stand for 15 to twenty minutes before carving.
- To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for five mins. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium warmth for approximately 40 minutes. For crisper stuffing, grill exposed.
- To Make Gravy: In a saucepan, blend ultimate 3/four cup wine, half cup water, three tablespoons reserved goose fat and three tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring combination to boil; simmer for five minutes, stirring continuously. Strain gravy and season with salt.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it frivolously, and make clean-up less difficult.
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