Stuffed Goose

Name: Stuffed Goose
Cook time: P2H30M
Total time: P3H
Yield: 1
Cuisine: Fusion
Ingredients: goose; rice; apples; raisins, seedless; onions; rosemary leaves; salt; black pepper; eggs; parsley leaves; oranges

Submitted by reade

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

YIELD

1 servings

PREP

30 min

COOK

150 min

READY

180 min

Ingredients

POUND GOOSE
9 to 10 pounds, whole

CUPS RICE
cooked

1 ½

CUP APPLES
peeled and cored *

CUP RAISINS, SEEDLESS

CUP ONIONS
chopped

TEASPOON ROSEMARY LEAVES
whole, fresh

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER

EACH EGGS
beaten

X PARSLEY LEAVES
fresh (optional) *

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.