Recipe Details

Summary

Name: Stuffed Goose

Category: Rice

Ingredients and Directions

1 each goose (9 to 10 lbs)

3 cup rice, cooked

1 1/2 cup apples, peeled and cored

1/2 cup raisins

1/2 cup onion, chopped

1 teaspoon whole rosemary

1/2 teaspoon salt

1/8 teaspoon pepper

1 each egg, beaten

1 parsley, fresh (optional)

1 orange slices (optional)

Oven 350 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 350 F for 2 to 2-1/2 hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired.