Stuffed goose
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Egg; beaten | |
| Fresh parsley (optional) | ||
| Orange slices (optional) | ||
Directions
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@...>