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Stuffed Goose

 

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.
25

Yield

1

servings

Prep

30

min

Cook

150

min

Ready

180

min

Trans-fat Free, High Fiber
 

Ingredients

9 pound goose
9 to 10 pounds, whole
3 cups rice
cooked
1 ½ cup apples
peeled and cored
*
½ cup raisins, seedless
½ cup onions
chopped
1 teaspoon rosemary leaves
whole, fresh
½ teaspoon salt
teaspoon black pepper
*
1 each eggs
beaten
1 x parsley leaves
fresh (optional)
*
4 slices oranges
sliced, for garnish, optional
*

Directions

Oven 350℉ (180℃).

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℉ (180℃) for 2 to 2½ hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4842g (170.8 oz)
Amount per Serving
Calories 891630% of calories from fat
 % Daily Value *
Total Fat 300g 461%
Saturated Fat 117g 583%
Trans Fat 0g
Cholesterol 3618mg 1206%
Sodium 4835mg 201%
Total Carbohydrate 170g 170%
Dietary Fiber 12g 47%
Sugars g
Protein 1956g
Vitamin A 38% Vitamin C 504%
Calcium 78% Iron 623%
* based on a 2,000 calorie diet How is this calculated?

 

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