Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Fruili V
Total:
25 hr 35 min
Active:
24 hr 45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.

Preheat oven to 425 degrees.

In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside.

Preheat oven to 425 degrees.

Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage.

IDEAS YOU'LL LOVE

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Pecan-Stuffed Chicken Breast

Recipe courtesy of Daphne Brogdon

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Spicy Kale and Corn Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Baked Pork Chops

Recipe courtesy of Michele Urvater

To Poach Chicken Breasts

Recipe courtesy of Gourmet Magazine

Stuffed Mushrooms

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking