In many homes, a roasted goose will hold the place of honour at the traditional Thanksgiving dinner.
Every time I roast a goose, I can’t help but wonder if it might have been related to a thoroughly miserable one-legged goose that ruled my late aunt’s farmyard.
When we visited the farm, that goose was right there to keep us in the car until my aunt arrived with a large broom to keep the goose at bay long enough so we could get into the house before it attacked. Upon our departure, the same scene played out until we were safely back inside our vehicle.
I wasn’t allowed to play outside until my aunt got that ill-tempered fowl locked in a shed. Mostly I stayed indoors, sat on a wooden chair and made sure to check for the garter snake that sometimes curled up in the bathroom.
So whenever there’s a goose nearby, I can’t help but chuckle now and think how that bird was better than any guard dog.
Happy Thanksgiving.
• • •
Roast Commercial Goose
1-12 lb. goose
3 tbsps. chopped fresh parsley
2 apples, peeled and chopped
1/2 cup chopped onion
4 cups water
2 tsps. ground savoury
4 cups rice, cooked
1 1/2 tbsps. flour
Wash and dry goose. Remove giblets and cook separately in a pot of water.
Mix together the cooked rice, apples, onion and herbs. Season to taste with salt and pepper. Fill the cavity of the goose with the stuffing mixture and skewer the cavity closed.
Roast in a pre-heated 325 degrees F oven, breast side down for 1 1/2 hours. Drain off fat as it accumulates in the pan.
Turn goose over and roast another 1 1/2 hours. When done the bird’s juices should run clear. Remove from oven and let sit 10-15 minutes before carving.
Pour off all but 1 tbsp. of the fat from the roasting pan. Sprinkle flour over the bottom, on low heat. Stir for 2 minutes, scraping up the browned bits. Add water and whisk until thick and lumps are removed. Season with salt and pepper.
Slice goose, remove stuffing and serve with gravy.
• • •
Turnip Casserole
5 cups cooked and mashed turnips
1 cup chopped apples
1/4 cup margarine
1/4 cup brown sugar
1/4 tsp. pepper
2 eggs
1 3/4 cups fine bread crumbs
2 tbsps. melted butter
In a buttered 2 quart casserole dish, mix beaten eggs into mashed turnips. Stir in apples, margarine, brown sugar and pepper.
Mix bread crumbs with melted butter and sprinkle on top of turnip mixture.
Bake, uncovered, at 350 degrees F for 45 minutes or until thoroughly heated. Makes 8 servings.
• • •
Creamy Pumpkin Pie
2 cups pumpkin puree
1 cup cream or evaporated milk
1 tsp. flour
1/2 tsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
2 egg yolks
2 egg whites
Blend pumpkin, milk, egg yolks, flour, and spices until creamy.
In a separate bowl beat egg whites until stiff but not dry. Immediately fold into creamy pumpkin mixture.
Pour into a prepared 9-10 inch unbaked pie shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and continue baking for 30-40 minutes.
Remove from oven, chill and top with whipped cream.
Joyce Walter can be reached at [email protected].
The views and opinions expressed in this article are those of the author, and do not necessarily reflect the position of this publication.
