Yield: 6 Servings
|1 \N||Goose (9 To 10 Lbs.); dressed|
|3 cups||Rice; cooked|
|1½ cup||Cooking apples; peeled and cored|
|½ cup||Onion; chopped|
|1 teaspoon||Dried Whole Rosemary|
|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@...>