Wild pecan dressing with roasted goose

Yield: 8 servings

Measure Ingredient
1.00 tablespoon butter
¼ cup chopped onions
¼ cup chopped celery
1 salt; to taste
1 cayenne pepper; to taste
2.00 teaspoon minced garlic
½ cup pecan pieces
1.00 unpeeled granny smith apple; cored and chopped
1 ; (about 1 1/2 cups)
7.00 ounce konriko wild pecan rice -; (1 pkg)
2.00 cup water
½ pounds bacon; chopped and fried
1.00 cup chopped tasso
½ cup chopped green onions
3.00 tablespoon finely-chopped parsley
1.00 domestic goose; roasted, cut 8 to 10 piec
1.00 cup port wine reduction sauce
2.00 tablespoon chopped chives
2.00 tablespoon brunoise red pepper

In a large saute pan, melt the butter. Add the onions and celery.

Season with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the garlic. Add the pecans and saute for 4 minutes.

Add the apples and rice and continue sauteing for 1 minute. Add the water and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. Remove from the heat and stir in the bacon, tasso, green onions, and parsley. Serve the rice dressing with the roasted goose on a large platter. Spoon the sauce over the top of the goose and dressing. Garnish with chives and peppers. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-28-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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