Stuffed goose

Yield: 6 Servings

Measure Ingredient
1 \N Goose (9 To 10 Lbs.); dressed
3 cups Rice; cooked
1½ cup Cooking apples; peeled and cored
½ cup Raisins
½ cup Onion; chopped
1 teaspoon Dried Whole Rosemary
½ teaspoon Salt
⅛ teaspoon Pepper
1 \N Egg; beaten
\N \N Fresh parsley (optional)
\N \N Orange slices (optional)

Oven 350ø F.

Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with water; pat dry. Prick skin with a fork at 2-inch intervals.

Combine rice and next 7 ingredients, stirring well. Spoon mixture into cavity; close with skewers. Truss goose, and place, breast side up, on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350ø F for 2 to 2-½ hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired.

Yield: 5 to 7 servings.

Recipe By : Southern Living Posted to MC-Recipe Digest V1 #320 Date: Thu, 28 Nov 1996 04:49:08 -0500 (EST) From: Bill Spalding <billspa@...>

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