Cook's Illustrated Magazine, Nov/Dec 1994

  • Roast goose with prune and apple stuffing and red wine giblet gravy (page 7)

    from Cook's Illustrated Magazine, Nov/Dec 1994 Cook's Illustrated Magazine, Nov/Dec 1994 by Stephen Schmidt

    • Categories: Main course; Christmas
    • Ingredients: whole goose; goose fat; onions; carrots; celery; red wine; parsley; bay leaves; black peppercorns; thyme; prunes; sweet sherry; white bread; tart apples; Black Forest ham; sage; ground cloves; nutmeg; goose livers
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  • Published Nov 01 1994
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States