Wild pecan dressing with roasted goose
8 servings
Ingredients
| Quantity | 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 |
Directions
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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