Stuffed Goose
When hunting season arrives, try this dish that contains rice, apples and a variety of spices.
Yield
1 servingsPrep
30 minCook
150 minReady
180 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
parsley leaves
fresh (optional) |
*
|
| 4 | slices |
oranges
sliced, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.1 | kg |
goose
9 to 10 pounds, whole |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 355 | ml |
apples
peeled and cored |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
rosemary leaves
whole, fresh |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
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.
