CallaFirestormBW
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Joined: 6/29/2008
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It's time for the Main Event -- welcome to the Holiday Bird. In this case, we're going to do a holiday goose, and it will be YUMMM. This bird has a tasty, crispy skin, and is rich and juicy without being greasy. It works even better if you happen to have a countertop infrared convection oven to prepare it in, but if not, you'll do fine in the regular oven with a roasting rack beneath the bird.
Paleo-Friendly Holiday Goose
Glaze
1.5 cups mixed dried fruit (we like apricots, dates, figs, papaya, and mango, OR black cherries, dates, figs, and currants -- but almost any will work)
2 cloves garlic, peeled
1 cup dry white wine
1 cup apple cider
1 cinnamon stick
1/4 tsp grated nutmeg
1/4 cup macadamia, cashew, or pecan butter (unsalted)
2 tablespoons coconut oil
Stuffing
2 cups dried fruit
1/2 cup brandy
1/2 cup chicken, turkey, or veal stock, warmed to 120 degrees (very warm to hot when tested on the wrist)
1 cup crushed pecans
1 cup crushed hazelnuts
1 cup crushed cashews or macadamia nuts
3 tablespoons coconut oil (or butter, if you use dairy)
2 stalks celery, chopped
1 large yellow onion, chopped
2 medium to large apples, peeled and cut into 1" cubes
**1.5 lbs fresh sage pork sausage, crumbled
1 tablespoon fresh or 1 teaspoon dried sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
2 cups fresh cranberries
1 medium acorn or 1 small butternut squash, cut into 1-1.5" cubes
Goose
1 large goose, washed and patted dry
6 cloves garlic, crushed
2 tablespoons coconut oil
2 sprigs each, lavender, sage, and thyme
1 orange, large lime, or large lemon, sliced into 1/2" thick slices, or peel the rind - both white and colored portions- from the fruit and use ONLY the rind portion, if desired (optional)
The day before you begin, prepare the glaze. Place dried fruit and garlic in food processor or blender container and chop fine. Slowly add one of the liquids (I start with the wine) until a paste is created. Reduce the speed (or move to a large saucepan) and add remaining liquid and spices, and stir well. Simmer to reduce to a thick liquid, then add nut butter and coconut oil and heat for 10 minutes on a simmer until all ingredients are heated through and a uniform, thick texture. Store in the fridge for 12-24 hours. Warm over a double-boiler or low flame before basting bird.
Also the day ahead, prepare your dried fruits for your stuffing. Chop all dried fruits and place in a large glass bowl. Cover with brandy and warmed stock. Allow to sit at room temperature for about 2 hours, then move to the refrigerator for 12-24 hours, tossing every few hours so that all the fruit has a chance to absorb the stock and brandy.
On "roasting day", prepare the remainder of the stuffing. Chop the nuts and set aside. In a dutch oven, melt the butter and saute the onion, celery, apple, and sausage until the onion is translucent and the sausage is cooked through. Add nuts, herbs, salt, and pepper and allow to toast in the dutch oven, tossing gently, for 10-15 minutes. Add the cranberry and squash, and allow to toast for 10 minutes more.
Prepare your goose. Wash well, inside and out, and salt and pepper the inside cavity generously. Rub salt into the skin, taking care to remove any hidden feathers you may find.
Using your hands (you can wear gloves if you wish -- you can get lightweight gloves at any beauty supply store that will work well, or, if you have access to surgical gloves, those work pretty well, too), separate the skin of the goose from the muscle at the top of the breast, leg, and thigh by slipping your hand between the skin and muscle and separating the connective tissue. Insert crushed garlic, herbs, and citrus slices (if used) beneath the skin (caution: The citrus will leave the sections around it less crisp, so if you want a super-crispy skin, either use ONLY the rind portion of the citrus or eliminate it entirely). Stuff (if desired -- or you can bake the stuffing separately), brush with warmed coconut oil, place on an elevated baking rack*, and roast in a 375 degree (F) oven for 45 minutes. Remove from oven, and, using a fork or bamboo skewer, remove citrus slices and herbs from beneath skin.
Reduce oven heat to 350 degrees (F) and baste goose with glaze. Return to oven until internal temperature reaches 175 degrees (F), basting occasionally with new glaze. If skin starts to get too dark, wrap the top of the bird in baking parchment (don't use foil -- it will cause the skin to lose its crispness) while it continues to bake.
*TIP: Make sure your roasting rack sits at least 1" above the bottom of your roasting pan, to avoid having the bottom of your goose sitting in grease. If your roasting rack doesn't sit up that high, consider using heatproof plates or balls of aluminum foil scattered beneath the rack to raise the bird further off the bottom of the pan.
**Fresh pork sausage preparation takes an additional 12-18 hours.
Pork Sausage with Sage
2 1/2 lbs pork, cut into 1" cubes (combination of pork butt and belly or fatback - the richer you like it, the higher the proportion of belly. I use a 2 tenderloin:1 belly ratio, but some folks like leaner -- say 3 parts tenderloin to 1 part belly -- and some like richer -- say 1:1)
2 teaspoons sea salt
3 teaspoons dried sage
2 teaspoons freshly ground black pepper
2 teaspoons thyme
1/2 teaspoon rosemary
1/2 teaspoon nutmeg
2 tablespoons coconut palm sugar or maple syrup
Freeze meat for 12-24 hours. Run through meat grinder on 'coarse' grind, then return to freezer for 30 minutes and grind again using a 'fine' disk. Alternatively, you can do this in your food processor, processing until the frozen meat has the right texture for your family. Remove from grinder/processor to large glass mixing bowl. Move to refrigerator until meat is completely thawed and easy to work (about 3-4 hours).
Work remaining ingredients into meat using your hands to assure that the meat, spices, sugar/syrup, and salt are evenly distributed. Wrap in butcher's paper and allow to sit in the refrigerator for at least 12 and up to 36 hours, to allow flavors to completely penetrate the meat.
This recipe makes a strong sage sausage. If you don't like a strong sage flavor, you can reduce the sage to as little as 1/2 teaspoon, or can replace the sage entirely with 1 teaspoon of hot pepper flakes, cayenne, or a combination, if you like a hot breakfast sausage.
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Said to me recently: "Look, I know you're the "voice of reason"... but dammit, I LIKE being unreasonable!!!!"
"Your mind is more interested in the challenge of becoming than the challenge of doing." Jon Benson, Bodybuilder/Trainer
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Grainless/Paleo holidays - 
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