Stuffed Goose - II of fillings Options

Stuffed Goose - II of fillings Options

Ingredients:

1 medium whole goose 3-5 kilos
2 tablespoons (soup) of butter, not margarine serves

Spices:

2% by weight of meat salt - see below approximately
1 teaspoon (tsp) salt for each kilo of goose meat
1 teaspoon (tsp) or (soup) of fresh grated ginger
1 teaspoon (tsp) paprika spicy
1 small rosemary branch
1 mint branch
½ glass of white wine for each kilogram of meat
1 pinch of nutmeg
1 pepper finger girl without seeds, chopped

I - Option:

Filling:


½ kilo of boneless goose meat, and ground, or chicken meat, or skinless sausage
150 grams. of moldy, wet and squeezed
150 grams. chicken or goose liver, processed
2 large eggs raw integer
1 teaspoon (tsp) shallow salt
4 tablespoons (soup) and filled with chopped parsley
2 tablespoons (soup) of oil
1 tablespoon (soup) oregano
1 cup (tea) chopped onion
1 cup (tea) of chopped green olives
1 tablespoon (soup of chopped capers (optional)


Mode Prepare the filling:

Skip the meat and goose liver by the processor or machine grinding electric or manual meat.

In a large bowl mix the goose meat with ground liver, add the eggs, wet and squeezed bread, onion, olives, oregano, salt, nutmeg, ginger to, paprika, capers.
The filling is a soft paste.

II - Option:

Filling:

Ingredients:

½ cup corn oil
2 large onions grated
2 stalks celery
2 sour apples, peeled, chopped into cubes,
1 leek, cut into thin slices
1 cup (tea) of water biscuit and salt, processed, or blender.
100 g. finely chopped nuts,
100 seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (without seeds), chopped to taste (in moderation)
2 tablespoons (soup) and filled with grated Parmesan cheese,
1 tablespoon (soup) of capers (optional).

Mode Prepare the filling:

Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.

To serve:

Place the goose in a china plate or stainless steel.
Decorate with Portuguese chestnuts cooked with skins, add walnuts, hazelnuts, almonds everything with shells.

Over the pineapple jam slices of goose and the center of each slice one, cherry or plum.

Below figs stewed, whole in drained syrup., 6 mini peeled pears, cooked in currants (they are red).

Large bunch of white and red grapes, fresh apples, fresh red and purple plums. Damascus and dates as well.


Prepare the way of Goose:

Cut the feet, take out the waste inside, remove the curanchim

Wash the goose inside and out
Loosen the skin of the breast and thighs

Put the spices put under the skin and let it sit put twelve hours in the refrigerator.
Care to tear or pierce the skin.

Then remove the spices.

Place the butter under the skin of the chest 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.
Baking mode:
Bake in preheated oven 160 ° C average, for about 40 'minutes per kilo.

Note:

Do not put too much filling the greenhouse and is goose fat and can burst.

You can serve with small whole potatoes cooked, shelled, cooked carrots, cabbage pickled, rinsed and drained. Broccoli boiled cauliflower, passed in butter with salt.
Next put a salad of dark green leaves
Watercress, arugula, Catalonha or (Catalonia) and raw cabbage.

Note:
With the same recipe you can make with turkey, duck, mallard, cheste, chicken.