Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 11 2017
German Christmas Dinner - Roast Goose with Pork, Prune and Chestnut Stuffing
1 cup pitted prunes
1 cup brandy
7 tablespoons unsalted butter
1 cup minced onion O
ne 10- to 12-pound goose, liver chopped
1/4 cup ruby port
1 pound fatty ground pork
2 large eggs, lightly beaten
Generous pinch of ground allspice
1 teaspoon chopped thyme leaves
1 garlic clove, minced
Kosher salt Freshly ground pepper
15 ounces cooked and peeled chestnuts, coarsely chopped
Boiling water
3 cups chicken stock
In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy.
In a skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the goose liver and cook until no longer pink, 2 minutes. Add the port to the skillet and boil, scraping up any browned bits, until almost evaporated, 2 minutes.
Scrape the mixture into the bowl of a stand mixer fitted with the paddle; let cool slightly. Add the ground pork, eggs, allspice, thyme and garlic and season with salt and pepper. Beat the stuffing at low speed until thoroughly combined, frequently scraping down the side of the bowl. Stir in the chestnuts and prunes.
Preheat the oven to 425°. Set a rack in a roasting pan. Season the goose cavity with salt and fill with the stuffing; secure with toothpicks. Using a paring knife, prick the skin all over. Truss the goose and set it breast side up on the rack. Roast for 15 minutes, then reduce the oven temperature to 350° and roast for 3 1/2 hours, until an instant-read thermometer inserted into the stuffing registers 160° and the thigh registers 165°. Baste the breast every 15 minutes with 1/4 cup of boiling water; transfer to a board and let rest for 15 minutes.