Stuffed goose - slc
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | pounds | To 10 pound dressed goose |
| 3 | cups | Cooked rice |
| 1½ | cup | Cooking apples; peeled and chopped |
| ½ | cup | Raisins |
| ½ | cup | Onion; chopped |
| 1 | teaspoon | Dried whole rosemary |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | each | Egg; beaten |
| Fresh parsley (optional) | ||
| Orange slices (optional) | ||
Directions
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 350 degrees 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.
_The Southern Living Cookbook_ Compiled & Edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-05-95