———————————–TURKEY———————————–
1 Turkey (8 lb)

1 1/2 c Water

1 c Butter or margarine

- softened
———————————-STUFFING———————————-
8 c Crumbled cornbread/muffins

5 Scallions; washed & minced

-(include tops) 10 md Mushrooms; wiped and chopped

1 c Coarsely chopped pecans

18 Oysters; drained and chopped

-(reserve liquid) Turkey giblets - cooked and chopped 1 Egg

1 Garlic clove

- peeled and crushed 2 tb Minced parsley

1/2 ts Powdered savory

1/4 ts Fresh ground pepper

2 1/2 ts Salt

5 tb Oyster liquid

5 tb Giblet-cooking water

1/4 c Melted butter or margarine

Wipe turkey well with a damp cloth, inside and out.
Remove any
pinfeathers, and singe off hairs.
Simmer the giblets in 1 1/2 c
water for 20 to 30 minutes.
Remove from cooking water, and chop.
Save the cooking water.
Mix the dressing ingredients together
thoroughly, and stuff both neck and body cavities of the bird.
Wrap
remaining stuffing in aluminum foil.
Skewer the openings shut,
truss, and place the turkey breast down on a poultry rack in a
large roasting pan.
Place the foil-wrapped stuffing in the bottom
of the pan.
Rub the bird generously with about 1/4 cup of the
softened butter.
Roast the turkey, uncovered, in a moderately slow
oven, 325 degrees, basting every 20 minutes with a mixture of the
oyster liquid, giblet-cooking water, and remaining butter, melted.
After 1 1/2 hours or roasting, turn the turkey breast side up.
Allow about 30 minutes per pound for roasting the turkey.
The
turkey is done when the leg joint moves easily.
Makes 6 to 8
servings.

Turkey; 10 To 12 Lbs Butter Or Margarine; Melted Southwest
Stuffing
—————————–SOUTHWEST
STUFFING—————————–
1 c Chayote; Chopped, 1
Small

4 Jalapeno Chiles; *

2 Cloves Garlic;Finely Chopped

1 c Onion; Finely Chopped, 1 Lg

1 c Margarine Or Butter; Melted

1 tb Fresh Cilantro; Snipped

1 ts Salt

1/2 ts Thyme Leaves; Dried

1/2 ts Sage Leaves; Dried

9 c Corn Bread; 1-inch cubes

1 c Pecans; Chopped

Prepare Southwest Stuffing.
Fill wishbone area of the turkey
with stuffing.
Fasten neck skin to back with skewer.
Fold wings
across back with tips touching.
Fill body cavity lightly.
(Do not
pack as stuffing will expand.) Tuck drumsticks under band of skin
at tail or skewer to tail.
Spoon any remaining stuffing into a
small ungreased casserole; cover.
(Refrigerate leftover stuffing
until 30 minutes before turkey is done.
Bake covered until hot,
bout 45 minutes.) Heat oven to 325 degrees F.
Place turkey breast
side up in roasting pan.
Brush with Margarine.
Insert meat
thermometer in thigh muscle or breast, not touching the bone.
(Tip
of thermometer can be inserted in center of stuffing also) Do not
add water and do not cover.
Roast until done, 3 1/2 to 4 hours.
Place a tent of aluminum foil loosely over turkey when it begins to
turn golden.
After 2 1/2 hours, cut band or remove skewer holding
legs.
Turkey is done when the

thermometer placed in the thigh muscle registers 185 degrees or
drumstick meat feels very soft when pressed between fingers.
(Thermometer inserted in the stuffing will register 165 degrees F.)
Let stand about 20 minutes before carving.
As soon as possible
after serving, remove every bet of stuffing from the turkey.
Cool
stuffing and turkey promptly; refrigerate separately, and use
within 2 days.
SOUTHWEST STUFFING: Cook and stir chayote, chiles (*
Seed and finely chop chiles), garlic, and onion in margarine in
10-inch skillet until chayote is tender.
Stir in cilantro, salt,
thyme, and sage until well blended.
Stir in about 1/3 of the
cornbread cubes.
Turn mixture into deep bowl.
Add the remaining
cornbread cubes and pecans.
Toss and fill turkey.

Stuff cavity of turkey just before roasting.

Makes about 9 cups (enough for 10-12 lb bird).

NOTE: Allow 1 White Castle hamburger for each pound of turkey,
which will be the equivilent of 3/4 cup stuffing per pound.

1 1/2 lb Pork sausage

1 c Celery;chopped finely

1 lg Onion;chopped

4 McIntosh apples;peeled chop

2 ts Dried sage

1 tb Dried parsley

1 ts Dried oregano

1 ts Dried thyme leaves

1 1/2 ts Salt ;or to taste

2/3 c Walnuts;coarsely chopped

1/2 ts Pepper

24 oz Unseasoned toasted bread

1 x Cubes

1/4 c Butter,melted

2 c Boiling water

place sausage in medium skillet over medium heat and cook,
breaking up pieces with fork until no longer pink, drain fat.
place
sausage, celery, onions, apples, walnuts, sage, parsley, oregano,
thyme, salt, pepper and bread cubes in large bowl,toss.
Combine
butter and boiling water and pour over mixture.
Toss gently.
Spoon
stuffing into cavities just before roasting.
Stuff loosely to allow
for expansion.
Bake any leftover stuffing at 375 for 35 to 40
minutes.
ALways remove all stuffing after turkey is roasted.

–Molasses Glaze– 1 C Molasses

2 Tsp Bottled Hot Pepper Sauce

1 Tsp Fresh Gingerroot — finely chopped

1 Tsp Garlic — chopped

1/2 Tsp Black Pepper — coarsely

10 Lb Goose — dressed

Salt To Taste 8 Oz Onion — chopped (about 1-3/4

1 Ea Celery Stalk — chopped (1/2

1 Tbsp Vegetable Oil

1 Tbsp Garlic — minced

1/2 Tbsp Black Pepper — cracked

1 Tbsp Fresh Thyme — chopped -OR-

1 Tsp Dried Thyme

1 Tbsp Parsley — chopped

1 Tbsp Fresh Sage — chopped -OR-

1/2 Tsp Dried Rubbed Sage

1 C Dried Apricots — chopped

2 C Corn Bread — day-old, crumbled

Salt To Taste 1 Ea Egg

1 1/2 C Rich Chicken Stock

Small Apples And Grapes For Garnish

To Make Molasses Glaze:

In medium bowl combine molasses, bottled hot pepper sauce,
ginger, garlic, and coarsely ground black pepper.
Mix well and set
aside.

To Make Roast Goose:

Preheat oven to 425F.
Remove giblets from goose to use another
time.
Rinse goose in cold water, removing as much fat as possible
from body cavity.
Pat goose dry with paper towels.
Pierce skin all
over with tines of large fork.
Season goose with salt insode and
out.
Arrange beast side up on rack in large shallow roasting pan.
Roast at 425F for 15 minutes.
Reduce oven temperature to 350F.
Continue roasting for 20 to 23 minutes per pound until thermometer
inserted between leg and thickest part of thigh registers 180F.
(Make sure thermometer does not touch bone.) Drain off all fat from
pan.
Brush some of molasses glaze completely over goose.
Continue
roasting 20 minutes, brushing with molasses mixture after 10
minutes.
Remove goose from oven.
Cover with foil and let stand 15
minutes before carving.

To Make Apricot Stuffing:

While goose is roasting, butter deep 1-1/2 quart casserole.
In
medium skillet, saute onion and celery in hot oil over medium-high
heat until soft, about 4 to 5 minutes.
Pour into large bowl.
Add
garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread,
and salt to taste.
Toss to mix.
Set aside.
In small bowl whisk
together egg and stock.
Pour over stuffing.
Mix well.
(Mixture will
seem soupy.) Pour into baking dish.
Bake at 350F for 40 minutes
until hot in center.

To serve the whole thing:

Arrange goose on serving platter.
Garnish with apples and
grapes.
Carve goose.
Serve with apricot stuffing.

>From Chef Dean Fearing at The Mansion on Turtle Creek;
Dallas, Texas.

Roast Goose with All the Fixings, December, 1995 “Victoria”
magazine.

>From the files of billspa@ix.netcom.com

Typos by Jeff Pruett.

>From the files of billspa@ix.netcom.com

1 Goose; (9-12 lb Canadian wil

1 Tart apple; peeled and diced

10 Dried figs; cut in 1/4’s

2 1/2 c Crumbled corn bread

Salt to taste Ground pepper to taste 3 tb Chopped parsley

2 ts Chopped fresh savory

Gravy: 1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a
saucepan

with about 1 qt.
of water and let simmer lightly for several
hours while partially covered.
Reduce to about 2 cups and season
with salt.
Mix remaining ingredients, except for gravy, together
and adjust seasoning by tasting.
Stuff, lace, and truss the bird
and roast in a 325′ oven, breast down, for 1 1/2 hours.Draw off fat
as it accumulates.
Turn and roast another 1 1/2 hours (or longer
for a larger bird) until juices run clear when pricked where the
thigh attaches >> to the body.
Remove when done and let rest
on a heated serving platter while you prepare the gravy.
Pour off
all but 2 Tbls.
of the fat and sprinkle with the flour.
Set the
roasting pan over low heat and stir for one minute while scraping
up all the brown bits.
Add the broth and stir until smooth.
Season
to taste with salt and pepper and serve in a boat with goose.