Grilled Goose with Prune Stuffing and Gravy Best Dishes

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Grilled Goose with Prune Stuffing and Gravy

"Grilling the fowl makes the most splendidly wet and gentle dish you may every taste!"

Ingredients :

1 (10 pound) whole goose
2 teaspoons kosher salt
1 teaspoon dried marjoram
8 ounces coarsely chopped prunes
1 cup white wine
2 cups diced apple without peel
1 half cups lightly packed, clean, grated rye bread
2 tablespoons raisins
1 tablespoon sparkling lime juice
1 teaspoon white sugar
half of teaspoon salt
1/3 teaspoon floor cinnamon

Instructions :

Prep :	Cook : 8M	Ready in :

Rinse goose and pat dry. Remove excess fats. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast facet up, in a roasting pan. Place pan in middle of cooking grate. Add 2 cups of water to roasting pan.
Grill 2 1/2 to 3 hours or till soft and temperature (measured internally) reaches a hundred and eighty tiers F. To crisp goose, increase grill temperature to High for ultimate 15 to half-hour. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to twenty mins earlier than carving.
To Make Stuffing: Place prunes and 1/4 cup white wine in a massive bowl. Soak for five mins. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill circuitously over medium heat for approximately 40 mins. For crisper stuffing, grill uncovered.
To Make Gravy: In a saucepan, blend remaining three/four cup wine, half of cup water, three tablespoons reserved goose fats and three tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring aggregate to boil; simmer for five mins, stirring continuously. Strain gravy and season with salt.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it flippantly, and make easy-up less complicated.

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