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Also visit Ms Truvy & the Tramp and their human Sean @ Just A Jeep Guy.
I learned that courage was not the absence of fear, but the triumph over it. The brave man is not he who does not feel afraid, but he who conquers that fear.
Makes 12 servings
Prep: 60 minutes
Cook: 3 hours 30 minutes
- 4500 gr or 1 [10 pound] fresh goose
- 240 gr or 1½ cups wild rice
- 1185 ml or 5 cups cold water
- 15 gr or 1 tablespoon butter
- 1 onion, chopped
- 375 gr or 2½ cups fresh sliced shiitake mushrooms
- 1 egg
- 4 gr or 1 tablespoon poultry seasoning
- salt and freshly ground black pepper to taste
- 160 ml or ⅔ cup dry sherry
- 475 ml or 2 cups giblet gravy
- Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose ⅔ full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
- Cook the rice the night before roasting the goose: place the rice in a pot with 1185 ml or 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.
- Preheat oven to 175° C or 350° F.
- Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
- Roast bird 1½ hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on its back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 82° C or 180° F.
- Increase the oven temperature to 200° C or 400° F. Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
- To make gravy, place the original roasting pan over 2 burners. Mix in ⅔ cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.
Note: It is a rather long and complicated process, although the outcome is worth it. The only problem you can have is that the wings and legs get a touch over cooked because you didn’t get them tucked under properly. Use kitchen twine to tie them up.
Amount Per Serving
Total Fat 31.4g
Total Carbohydrates 17.7g
Dietary Fiber 1.4g
Makes 4 servings
Prep: 10 minutes
Cook: 30 minutes
- 575 gr or 1 pint shucked oysters
- 55 gr or ½ cup bread crumbs
- 25 buttery round crackers, crumbled
- 115 gr or ½ cup melted butter
- 60 ml or ¼ cup oyster liquid
- 30 ml or 2 tablespoons milk
- salt to taste
- freshly ground black pepper to taste
- Preheat the oven to 230° C or 450° F
- Butter a shallow baking dish.
- Combine the bread crumbs and cracker crumbs, stir in the melted butter.
- Place a thin layer of the crumb mixture in the bottom of the prepared baking dish.
- Layer the oysters over the crumbs and sprinkle with salt and pepper to taste.
- Pour 30 ml or 2 tablespoons oyster liquid and 15 ml or 1 tablespoon milk over the top.
- Repeat then cover the top layer with the remaining crumb mixture.
- Bake at 230° C or 450° F for 30 minutes.
Note: You can also use half & half instead of milk, and Ritz Garlic Butter crackers instead of the plain Ritz.
Amount Per Serving
Total Fat 28.9g
Total Carbohydrates 26.7g
Dietary Fiber 0.6g
Makes 6 servings
Prep: 10 minutes
Cook: 50 minutes
- 1 large turnip, peeled and cubed
- 3 white potatoes, peeled and cubed
- 60 ml or ¼ cup milk
- 45 gr or 3 tablespoons unsalted butter
- 4 gr or 1 teaspoon white sugar
- 5 gr or ¾ teaspoon salt
- ½ gr or ¼ teaspoon pepper
- Preheat oven to 375 degrees F (190 degrees C).
- Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender.
- Remove from heat, and drain.
- Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes.
- Season with salt and pepper.
- Mash until slightly lumpy.
- Transfer turnip mixture to a small baking dish.
- Dot with remaining butter.
- Cover loosely, and bake 15 minutes in the preheated oven.
- Remove cover, and continue baking about 8 minutes, until lightly browned.
Note: Use red potatoes instead of white ones and I also use brown sugar instead of white, it adds some extra flavor to it.
Amount Per Serving
Total Fat 6.1g
Total Carbohydrates 19.9g
Dietary Fiber 3.1g
Next week more recipes to make this menu.
PDF of this recipe: 20131205-Christmas-Feast-part01-Goose-Oysters-Turnip
1. How good of a cook are you?
I’m a reasonable cook, the recipes you’ll find on this site are not mine, who would have them both in metric and Imperial weights? Ever since the gastric bypass I can eat less, so dishes are easier to make.
2. Who taught you how to cook?
My Mum did some of it, the rest… you’ve to eat… so experience by yourself.
3. Who does the cooking in your home?
Guess who? I live alone.
4. Do you cook more or eat out more?
Eating out is something festive in this part of the world, I cook or nuke something at home.
5. Are you more of a cook or dessert maker?
I do like desserts but I hardly make them, has maybe to do with the restricted diet.
6. What was your worst/funniest cooking moment?
Years ago I had my younger sister for dinner and I made Boeuf Bourguignon. When she asked if it was fresh I said of course “Yes!” She believed it, until she opened the kitchen bin and saw the wrapping of the dish. Okay, I had her fooled, but she did that a few weeks before with me too when I went to dinner at her place.
7. What’s your best dish?
Everything* without a whole egg. In 7 years time, in the post Thursday Recipe, almost no-one has noticed I don’t use whole eggs [egg whites and yolks]. I have an allergic reaction to that combination. I can eat just egg whites, or yolks used in a sauce. Together I stay as far away as possible. *I need the time, right equipment and a recipe. On my old gas stove I can do not much, neighter do I have an oven.
8. Is revenge a dish best served cold?
If you go for the phrase yes, but you could give the person also the cold shoulder. [No, not a lamb cut]
9. Is the best way to a man’s heart truly through his stomach?
If it makes the heart fonder… Yes.
Have you made whoopee in the kitchen?
Have you seen the size of my kitchen? [Oh, wait size didn't matter...]
Which foods have you used to spice up your love life?