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@...>