Grilled Goose with Prune Stuffing and Gravy So Tasty

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Grilled Goose with Prune Stuffing and Gravy

"Grilling the chook makes the maximum wonderfully moist and soft dish you'll every taste!"

Ingredients :

1 (10 pound) complete goose
2 teaspoons kosher salt
1 teaspoon dried marjoram
eight oz coarsely chopped prunes
1 cup white wine
2 cups diced apple with out peel
1 half cups gently packed, fresh, grated rye bread
2 tablespoons raisins
1 tablespoon sparkling lime juice
1 teaspoon white sugar
1/2 teaspoon salt
1/3 teaspoon ground cinnamon

Instructions :

Prep :	Cook : 8M	Ready in :

Rinse goose and pat dry. Remove extra fat. Sprinkle with salt and marjoram inner and out. Prick skin throughout with fork. Place goose, breast side 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 until smooth and temperature (measured internally) reaches 180 degrees F. To crisp goose, boom grill temperature to High for ultimate 15 to half-hour. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
To Make Stuffing: Place prunes and 1/four cup white wine in a massive bowl. Soak for 5 minutes. 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 in a roundabout way over medium warmth for approximately 40 minutes. For crisper stuffing, grill exposed.
To Make Gravy: In a saucepan, mix closing 3/four cup wine, 1/2 cup water, three tablespoons reserved goose fat and three tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for five minutes, stirring constantly. Strain gravy and season with salt.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it lightly, and make easy-up simpler.

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