Stuffed Goose - II Options

Stuffed Goose - II Options
ingredients:
1 medium whole goose 3-5 pounds2 spoons (soup ) of butter , not margarine serves
seasoning :
2 % by weight of salt beef -1 spoon (soup ) salt1 teaspoon (tsp ) or ( soup) of grated ginger1 teaspoon ( tsp) paprika spice1 small sprig of rosemary1 sprig of mint1 lemon , juice only1 pinch of nutmeg
I - Option :
filling:

½ pound of boneless goose, and ground coffee, beef or chicken, or sausage without skin150 grs . of moldy , wet and squeezed150 grs . chicken liver or goose , ground2 large eggs raw integers1 teaspoon (tsp ) salt shallow4 tablespoons (soup ) and full of chopped parsley2 spoons ( soup) of oil1 spoon (soup ) full of oregano1 cup ( tea) of chopped onion1 cup ( tea) of chopped green olives

How to Prepare the Filling:
Skip goose meat and liver by the processor or meat grinder .
In a large bowl mix the meat with the ground goose liver, add the eggs , wet and squeezed bread , onion , olives , oregano , salt , nutmeg , the ginger , paprika .
The filling is on a soft paste .
II - Option :
filling:
ingredients:
½ cup corn oil2 large onions , grated2 stalks of celery2 sour apples , peeled , chopped into cubes ,1 leek , cut into thin slices1 cup (tea) biscuit and salt water , ground in processor or blender .100 grs . finely chopped nuts,100 seedless raisins ,3 tablespoons dry white wine, salt and pepper finger girl ( seeded ) chopped to taste ( sparingly )2 spoons (soup ) and filled with grated Parmesan cheese ,1 tbsp (tablespoons) capers (optional ) .
How to Prepare the Filling:
Saute the onion and leek in the oil , add the chopped celery , apples , make the sauté , until thoroughly cooked . Add walnuts, raisins , wine , salt, pepper and lastly the crushed biscuits with grated cheese.
To Serve :
Place the goose on a platter of dishes or stainless .Garnish with cooked Portuguese chestnuts with shells , add walnuts, hazelnuts , almonds everything with shells .
Over slices of goose and pineapple compote in the center of each slice one, cherry or plum .
Below figs compote , whole in syrup drained . , 6 mini pears peeled , cooked in currant (they are red) .
Large bunch of white and red grapes , fresh apples , fresh red and purple plums . Damascus and dates too.

How to Prepare the Goose:
Cut legs , take out the waste inside, remove the curanchim
Rinse the goose inside and outsideLoosen the skin from the breast and thighs
Put the spices under the skin and let it sit for an hour in the refrigerator .Care to tear or puncture the skin .
Then remove the spices
Place the butter under the skin of the breast and thighs , without exaggeration , not to burst .
After you put the stuffing , sew the opening of the goose, with thick cotton thread , or secure with toothpick.
Bake in pre heated oven 160 º C average , for about 40 ' minutes for each pound .
Note :
Do not put too much stuffing the goose emissions and get fat .
Can serve with boiled small whole potatoes , peeled , boiled carrots , hearts of palm canned , drained and rinsed . , Cooked broccoli cauliflower, passed in butter with salt.Next put a salad of dark leafy greensWatercress, arugula , or Catalonha ( Catalonia ) and raw cabbage .