Every Christmas, I love to watch the 1938 version of Charles Dickens “A Christmas Carol.” I think it is funny where everyone gets so excited about the Christmas goose. I think it would be cool to have a truly traditional Christmas dinner like that, so I went out and found this recipe. Now, if I can just find a goose at the grocery store, I will be set!
For this recipe, you will need a 12-pound goose, salt, wild rice, hazelnuts, two Granny Smith apples, one small onion, ground savory, fresh parsley, black pepper, and all-purpose flour.
To prep for this recipe, you will need to toast 2/3 cup of hazelnuts in the oven. Peel, core and chop your Granny Smith apples. Chop enough onion to make 1/2 cup and enough parsley to make 3 tablespoons. Cook enough wild rice (according to the directions on the package) to make four cups.
Preheat the oven to 325 degrees. In a large bowl, mix four cups of cooked wild rice, 2/3 cup of hazelnuts, the chopped Granny Smith apples, 1/2 cup of chopped onion, 2 teaspoons of ground savory, 3 tablespoons of chopped fresh parsley. Add salt and pepper to taste.
Remove the neck, heart, and gizzard of the goose and wash it inside and out. Pat it dry, and then fill the cavity with the stuffing. To close it, use skewers and tie string around those. Truss the goose by binding the legs.
Roast the goose in the oven (breast side down) for 1 1/2 hours, then turn and roast another 1 1/2 hours. Drain fat as needed. It is done when you prick the goose on the thigh and the juices are clear. Remove all strings and skewers before serving.
To make gravy for the goose, pour all but 1 tablespoon of the fat from the roasting pan into a saucepan over low heat. Sprinkle 1 1/2 tablespoons of all-purpose flour and stir for a couple of minutes. Add the last tablespoon of fat from the roasting pan and whisk until smooth. Season the gravy with salt and pepper.
More holiday cooking ideas:
Stuffed Boneless Quail with Wild Rice and Sage Stuffing