Roasted Goose with Mushroom Stuffing and Autumn Brussel Sprouts

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Goose:
1 Goose - 10 lbs
1 tbsp. canola oil
1 tsp. salt
1 tsp. black pepper
Kitchen twine

Stuffing:
10 slices low carb bread - stale or toasted and cubed (toast whole slices at 325 degrees in oven for 10 minutes)
2 stalks celery - diced
1/2 large onion (approx. 1 cup) - diced small
10 oz. pack mushrooms (4 cups raw) - sliced
4 tbsp. fresh marjoram - minced
1 1/2 cup chicken stock (see recipe)
1 tbsp. canola oil
Salt & Pepper to taste

Brussels Sprouts:
4 cups Brussels sprouts- rinsed with cores removed
1 1/2 cups turnips (2 each) - peeled and chopped 1/2"
3 tbsp. goose drippings
1 tbsp. canola oil
8 slices pancetta (1/4 pound) - sliced
3 cloves garlic - sliced

Gravy:
1/2 onion (approximately 1/4 cup) - to flavor stock
1 celery stalk - to flavor stock
3 small carrots - to flavor stock
3 - 4 whole peppercorns - to flavor stock
2 chicken bouillon cubes or 2 tbsp. roasted chicken base
1 bay leaf - to flavor stock
1 tbsp. butter
3 egg yolks

Goose Preparation:
Preheat oven to 325 degrees. Take neck and offal meat (gizzards & liver) out of goose and save for stock preparation. Trim excess fat off of neck and back of goose and place in separate small casserole. Place goose in roasting pan on top of rack to keep goose off of bottom so air can circulate. Tie goose with kitchen twine by knotting legs together then following line between thigh and breast of goose with twine around the neck and then the back between thigh and leg on other side pulling under wings ending up back where legs are and knotting there again. Poke sides of goose near thighs with tip of sharp knife about six times each side. Rub oil, salt and pepper onto goose and cover legs with foil. Place goose in oven and cook 1 hour. Place casserole with goose fat in oven at same time. After one hour remove foil from legs and cook approximately 45 minutes to 1 hour longer until thermometer reads 175 degrees. Remove small casserole and reserve drippings to cook vegetables. Remove goose from oven and let rest 15 minutes. Slice and serve with Gravy, Mushroom Stuffing, Brussels Sprouts and Low Carb Cranberry sauce.

Gravy Preparation:
Add butter to stockpot and sweat onion, celery and carrots - cook 3 to 4 minutes. Cut goose neck into large pieces and add to vegetables with peppercorns and bay leaf. Pour 6 cups of water into pot and cover. Bring to boil and cook until reduced to 3 cups. Strain stock add concentrated roasted chicken base and bring to boil. Add goose liver and poach 3 minutes then set aside. Remove stock from heat and thicken stock with egg yolks by whisking 3 ounces warm stock into yolks in a separate bowl then pouring this mixture back into stock. Stir over low heat until thickened. Add salt and pepper to taste. Dice liver and put back into sauce. Stir and serve with goose and stuffing.

Stuffing Preparation:
Pour 1 tbsp. canola oil into sauté pan and cook onion and celery until soft. Add salt and pepper. Wash mushrooms and slice. Add sliced mushrooms to celery and onions in sauté pan and cook 4-5 minutes until soft. In a large bowl add vegetables to diced bread and fresh marjoram. Ladle 1 1/2 cups of stock over stuffing and mix well. Grease bottom of casserole and fill with stuffing. Place in oven and bake with goose for last 30 - 40 minutes until hot.

Brussels Sprout Preparation:
Bring 6 quart stock pot filled with water to boil. Take cleaned Brussels and diced turnip and blanch 4-5 minutes. Drain vegetables in colander. Preheat sauté pan and cook pancetta until brown. With slotted spoon remove pancetta and place to side on plate. Cut Brussels sprouts in 1/2. Add Brussels turnips and garlic with goose drippings to sauté pan and cook over medium heat until brown. Put in casserole dish and sprinkle with pancetta. Cover with plastic wrap until ready to serve with goose and stuffing.

Yields 8 servings with goose, stuffing and Brussels sprouts - approximately 13 to 14 net carbs per serving