Poultry Dishes

Christmas Goose (Tina made this in MD, '04 - a better experience than we previously had) from "The Silver Palate Good Times Cookbook", 1985.

A most unusual stuffing a traditional holiday bird. The tart cranberries and kumquats (couldn't find so substitutes gooseberries) balance in flavor and texture with the pork sausage and crunchy pistachios. An orange-flavored liqueur blends the flavors all together. Goes best with a wonderful red Burgundy wine.

1 lb. bulk pork sausage
1/2 cup (1 stick) unsalted butter
1 large yellow onion, chopped
5 ribs celery, coarsely chopped
1 1/2 c. dry white wine
1 bag (1 lb.) dried herb stuffing (used dried croutons)
12 oz. fresh cranberries
1 jar (9 oz.) kumquats, drained & quartered (used gooseberries)
1/2 c. shelled pistachio nuts
1/4 c. Cointreau or Grand Marnier
2 eggs, lightly beaten
salt & freshly ground black pepper, to taste
1 goose (9 to 11 pounds)
1 lemon, halved
1 tsp. ground allspice
1/2 c. pure maple syrup

  1. Sauté the pork sausage in a large skillet, crumbling it with a fork, just until it is no longer pink. Transfer to a large mixing bowl.
  2. Melt the butter in the same skillet over medium heat. Add the onion & celery & sauté about 10 minutes. Stir in the wine & cook 1 min. more. Add the herb stuffing to the sausage, pour the vegetable mixture over all, & stir to combine thoroughly.
  3. Add the cranberries, kumquats (gooseberries), & pistachios to the stuffing and stir to combine. Moisten the stuffing with the Cointreau & eggs. Season to taste with salt & pepper.
  4. Preheat oven to 450ºF.
  5. Rinse the goose & pat dry. Rub inside & out with the cut lemon. Sprinkle the cavity with salt & pepper.
  6. Loosely stuff the bird & then truss. (Extra stuffing can be baked in a greased casserole for 40 minutes at 350ºF. -- Tina placed it around the goose instead)
  7. Roast the goose for 20 min. Reduce the heat to 350ºF. Continue roasting until juices run clear when the thickest part of the thigh is pierced, about 20 min. per pound. Baste first with the syrup & then the accumulated pan juices.
  8. Remove from the oven & let stand about 10 min. before carving.

6 portions

Heavenly Chicken (from New Holland News, jan/feb 2005 - Mary Toich, Cookstown, Ontario).

3 cups broccoli, fresh or frozen
6 halved chicken breasts
2 cups mushrooms, sliced
2 cans cream of chicken soup

3/4 cup mayonnaise
1 tsp. lemon juice
1 cup grated cheese, your choice

Preheat over to 350 deg. F.

Precook chicken breasts in skillet until cooked throughout. Cut broccoli and arrange in a 11 x 7-in. greased baking dish casserole. Add mushrooms and place chicken on top evenly. In a bowl, combine soup, mayonnaise, and lemon juice. Pour over chicken and broccoli. Be sure to cover broccoli. Sprinkle cheese over entire casserole. Bake for 30 min.

Hot Chicken Brunch Salad (from New Holland News, July/aug. 2005. Zee Anne Reishus, Wood Lake, Minnesota)

4 chicken breasts
1 cup water
1 bay leaf
5 celery leaves
2 cups chopped celery
1 cup sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup slivered almonds

2 Tbsp. minced onion
1/2 can cream of chicken soup
1 cup mayonnaise
1 cup sour cream
2 Tbsp. lemon juice
salt & pepper
1 cup shredded cheddar cheese
1 cup crushed canned fried onion rings
Simmer chicken breasts in water with bay leaf and celery leaves for 30 minutes. Cool, then cut up and add celery, water chestnuts, onion, almonds and mushrooms. Mix sour cream, mayonnaise, soup, lemon juice, and salt and pepper. Add to chopped ingredients. Spread into 9x13" baking dish. Top with cheese and onion rings. Bake at 350 deg. F for 30 min. This is not sufficient time to make things soft, so it should be crunch. Good with hot bread and cranberry salad.

Fried Pheasant with Mushroom Sauce (from KS Forestry, Fish and Game Commission, Info.Bull. #2, 1970).


1 pheasant, disjointed
2 cups heavy cream
1/2 c. fat pork, cubed
salt, pepper, flour, butter, paprika
1 cup mushrooms

 

Dip the pieces of pheasant in flour seasoned with the salt, pepper, paprika.  Brown delicately in fat fried from pork to which an equal quantity of butter has been added.  Remove pheasant, add cream & season to taste.

Add mushrooms. If necessary, thicken sauce with blended flour and fat. Replace pheasant and reheat. Serve with well buttered toast. One cup milk and one cup cream may be used instead of two cups cream. Mushroom soup may be used instead of mushroom.

 

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judi 03/29/04 (07/19/05)