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Recipes
From Page 34
Roast Goose with Cranberry Hazelnut
Stuffing
Goose is marvelous for Christmas. It’s tender and oh so flavorful. You’ll be surprised how easy goose is to prepare. Goose is available at most grocery stores during the holidays. Some people prefer fresh birds but they are easiest to get frozen. If you don’t see them, ask for them in the meat department. You may have to order one. But don’t wait too long. They are snapped up early in the season and are becoming more popular each year. I think it’s because serving goose brings up all those Dickensian images of Christmas. We like that here in hunt country. It blends so well with our horses and ponies. So try a roast goose this Christmas. Then all you’ll need is Tiny Tim to make the toast and say “God bless us, everyone!”
Ingredients
1/2 cup hazelnuts (also called filberts; coarsely chopped)
8-10 pound oven-ready goose (fresh or thawed under refrigeration)
3 tart apples (peeled, cored
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