Name: Holiday Stuffed Roast Goose
Yield: Makes 6 to 8 servings
Cuisine: Ukraine
Ingredients: ½ cup cognac or brandy; 1 (8 to 10 pound) goose; ⅔ cup dried wild mushrooms or about 4 ounces fresh wild mushrooms; ½ cup celery pieces, finely chopped; ½ teaspoon ground allspice; 3 tablespoons unsalted butter, melted; 2 cups cooked long-grain or wild rice; 2 tablespoons coarse salt; ½ cup raisins; 1 teaspoon freshly ground black pepper; 4 large Granny Smith apples, halved and cored; 2 extra-large eggs, lightly beaten; ¼ teaspoon ground cloves; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 large cloves garlic, cut in half; 1 onion, finely chopped; 2 thick slices smoky bacon, cut into small chunks; 8 ounces dried pitted prunes

Preparation info

Makes
6 to 8
servings

Difficulty
Complex

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

The sight of a crisp, golden roast goose on a holiday table is truly beautiful. Their meat is darker and more flavorful. It should be noted that while geese (and ducks) are notorious for the amount of fat rendered during cooking, the meat itself is actually lean, for the fat is just under the skin. For this reason alone a goose should be stuffed, for the stuffing does not absorb the fat.

Any type of traditional stuffing will suit a goose. The one I give here is a modern-day favorite