Roast stuffed goose
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | pounds | Goose |
| 4 | tablespoons | Rendered goose fat |
| 1 | cup | Diced onions |
| 5 | cups | Grated drained potatoes |
| 1 | Egg -- beaten | |
| 4 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | tablespoon | Paprika |
| ½ | teaspoon | Garlic powder |
Directions
Remove as much fat from the goose as possible. (See "Rendered Fat And Grebenes", included in this database, on how to render fat.) Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add egg, 1½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika. Sprinkle the garlic powder and the remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten with skewers. Place on a rack in a roasting pan. Cover the pan and roast in a 350 degree oven 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and Recipe By : Jennie Grossinger - "The Art Of Jewish