Request: Keith Lanham I'm looking for a good recipe (any recipe for
that matter) for Redcurrant
and Mint stuffing, can anyone help ?

I realize this is not exactly what you are looking for, but you could
play a bit with it and add mint to taste. Start with a couple of
Tablespoons to 1/4 cup of chopped mint and go from there.


Currant Stuffing

1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cup toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 tsp dried sage leaves
1/4 tsp each salt and black pepper
1/3 cup lower-sodium chicken broth

In a small saucepan, combine the onion, apple, and 1/4 cup
broth. Bring to a boil. Lower heat and simmer for 5 minutes or until
onion and apple are tender.
In a large mixing bowl, combine onion mixture, bread crumbs,
currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup
broth with bread crumb mixture.
Spoon stuffing into a lightly greased 1 1/2-quart casserole;
cover and refrigerate. Preheat the oven to 350 degrees F. Bake the
covered casserole of stuffing 30 minutes.




Roast Goose With Currant Stuffing
Yield: 6 Servings

1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cup toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 tsp dried sage leaves
1 goose (7 to 8 pounds), giblets removed
1/4 tsp each salt and black pepper
1/3 cup lower-sodium chicken broth

A goose gives off more fat during roasting than most other poultry.
So have a bulb baster ready to draw off the drippings.
Preparation time: 20 minutes. Cooking time: 8 minutes. Roasting time:
2 hours. Standing time: 15 minutes.

In a small saucepan, combine the onion, apple, and 1/4 cup
broth. Bring to a boil. Lower heat and simmer for 5 minutes or until
onion and apple are tender.
In a large mixing bowl, combine onion mixture, bread crumbs,
currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup
broth with bread crumb mixture.
Preheat the oven to 350 degrees F. Rinse goose; drain, and
pat dry. Prick the skin on the lower breast, legs, and around the
wings with a skewer. Stuff and truss goose. Then, place goose,
breast-side-up, on a rack in large roasting pan. Insert a roasting
thermometer in its thigh without touching bone. Spoon remaining
stuffing into a lightly greased 1 1/2-quart casserole; cover and
refrigerate.
Roast goose for 2 to 2 1/2 hours or until the thermometer
registers 175 degrees F, drain fat often. Bake the covered casserole
of stuffing alongside the goose during the last 30 minutes of
roasting. Let the goose stand for 15 to 20 minutes. Carve goose;
discard the skin.

Nutritional Information
1 serving: Calories 673 Saturated Fat 9g Total Fat 28g
Protein 64g Carbohydrate 41g Fiber 3g Sodium 467mg Cholesterol 319mg

This recipe is from: Like Grandma Used to Make

Source: http://recipes.chef2chef.net/recipe-...5/293267.shtml


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