🫙 From the Spice Rack

Roast Goose with Molasses Glaze and Apricot Stuffing

Name: Roast Goose with Molasses Glaze and Apricot Stuffing
Ingredients: 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; 1 ea celery stalk -- chopped (1/2; 1 Tbsp vegetable oil; 1 Tbsp garlic -- minced

--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 -- dres...

maineasy

Ingredients8 items

Ingredients

2Tspbottled hot pepper sauce
1Tspfresh gingerroot -- finely chopped
1Tspgarlic -- chopped
1/2Tspblack pepper -- coarsely
10Lbgoose -- dressed
1ea celery stalk -- chopped (1/2
1Tbspvegetable oil
1Tbspgarlic -- minced

Directions

1
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
2
Mix well and set aside
3
To Make Roast Goose: Preheat oven to 425F
4
Remove giblets from goose to use another time
5
Rinse goose in cold water, removing as much fat as possible from body cavity
6
Pat goose dry with paper towels
7
Pierce skin all over with tines of large fork
8
Season goose with salt insode and out

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