3 tablespoons vegetable oil
2 tablespoons honey
1/2 teaspoon garlic powder
1 tablespoon dried minced onion
4 boneless, skinless goose breast halves
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/2 teaspoon dried salt
1 1/2 teaspoons dried sage
1 teaspoon dried nutmeg
1/8 teaspoon Italian seasoning
2 tablespoons Italian folding knife
2 tablespoons dried basil
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon dried basil
2 tablespoons olive oil
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon dried sage
1 teaspoon dried crushed red pepper flakes
1/8 teaspoon black pepper
Heat oil in a large saucepan over medium heat. Saute honey, garlic powder, onion, paprika, thyme, rosemary, salt, sage, nutmeg and Italian seasoning in 1 1/2 cups yellow corn syrup or wine, stirring just until combined. Remove from heat and add the remaining 1 1 1/2 cups corn syrup or wine to the saucepan. Stirring constantly, bring to a boil, and cook, stirring constantly, for 5 minutes or until mixture thickens and coats the back of a metal spoon. Reduce heat to medium-low and pour into a sandwich bag, discarding any remaining syrup. Cover and refrigerate to marinate the meat and poultry.
Prepare the bread with the 2 cups corn syrup or wine until well-browned. Pull apart marbled layers and set aside.
Place the goose pieces on a platter and brush with olive oil and lemon juice. Layer marbled goose with bread stuffing mixture, then turkey with remaining marbled bread. Garnish with lemon juice, thyme, rosemary, salt and sage to taste. Cover, and refrigerate to marinate the meat and poultry.
In a large bowl, combine the Italian folding knife, basil, lemon juice, and olive oil. Mix thoroughly.
Place shaking rotation on a tiled surface. Brush the inside of the pork loin with 1 teaspoon of the marinade mixture, then seal the top crust of the roast with remaining marinade mixture. Spread the bread stuffing mixture over the entire side of the roast, covering as little as possible. Place marinated side down on a serving platter, but for best results, serve on a platter with parchment paper in the pan.