Do you have any family or friends who
are unconvinced when it comes to eating waterfowl? This holiday-inspired goose
wreath is exactly what will change their minds!
Do you have any family or friends who
are unconvinced when it comes to eating waterfowl? This holiday-inspired goose
wreath is exactly what will change their minds!
Author:
Brad Fenson
Ingredients
2 pkgs refrigerated crescent rolls
1 egg, separated (keep the whites)
For Filling
2 cups cooked goose, chopped or
shredded (see below for Preparing perfect goose breast, leg and thigh meat)
½ cup mayonnaise (regular or light)
2 tbsp honey Dijon mustard
(can use honey or regular Dijon)
½ tsp coarse ground black pepper
½ cup celery, sliced
3 tbsp fresh parsley, chopped
½ cup dried cranberries
1 cup shredded swiss cheese
¼ cup walnuts, toasted & chopped (or
substitute pecans)
Directions
Preheat oven to 375°F.
Unroll crescent rolls and arrange 8 in
a circle with wide ends in the middle on a pizza pan or round stone. The inside
of the circle should be about 10 inches across.
Attach the wide end of the other 8
crescents between your first row. This way you can seal the seams around the
wreath filling.
Tip: Cold crescent rolls are easier to
work with and hold their shape better, so open one container at a time.
Scoop the filling over the seams of
dough, forming a circle. Make sure the filling is uniformly spread across the
crescent rolls (try rolling the mixture into cylinders then placing on the
dough).
Take the pointed ends of the crescent
rolls and pull around the filling to make a wreath shape. The wreath should
have small openings where you can still see the filling.
Brush the dough with egg white.
Preparing perfect goose breast, leg and thigh meat
Place cleaned goose breasts, legs and
thighs into a crock pot, cover them completely with water, add 1 tsp salt and 1
tsp black pepper and turn the pot on high (you can also use a stock pot on the
stove).
Once at a rolling boil, turn the heat
to low for four hours. The long, slow simmer will make the goose meat extremely
tender, with no gristle residue.
Let the liquid and goose cool. Shred
the meat to remove all the small bones found in the legs. You’ll have several
cups of boneless, extremely tender meat for your Goose Wreath filling.
