Stuffed Goose

Name: Stuffed Goose
Ingredients: 9 pound goose 9 to 10 pounds, whole; 3 cups rice cooked; 1 1/2 cup apples peeled and cored; 1/2 cup raisins, seedless; 1/2 cup onions chopped; 1 teaspoon rosemary leaves whole, fresh; 1/2 teaspoon salt; 18 teaspoon black pepper; 1 each eggs beaten; 1 x parsley leaves fresh (optional); 4 slices oranges sliced, for garnish, optional

11 ingredients

10 steps

Ingredients

9 pound goose 9 to 10 pounds, whole
3 cups rice cooked
1 1/2 cup apples peeled and cored
1/2 cup raisins, seedless
1/2 cup onions chopped
1 teaspoon rosemary leaves whole, fresh
1/2 teaspoon salt
18 teaspoon black pepper
1 each eggs beaten
1 x parsley leaves fresh (optional)
4 slices oranges sliced, for garnish, optional

Directions

1

Oven 350F (180C).
2

Remove giblets and neck from goose; reserve for other uses.
3

Rinse goose thoroughly with water; pat dry.
4

Prick skin with a fork at 2 inch intervals.
5

Combine rice and next 7 ingredients, stirring well.
6

Spoon mixture into cavity; close with skewers.
7

Truss goose, and place, breast side up, on rack in a roasting pan.
8

Insert meat thermometer in thigh, making sure it does not touch bone.
9

Bake, uncovered, at 350F (180C) for 2 to 2 1/2 hours or until meat thermometer registers 185 degrees.
10

Place goose on a serving platter; garnish with parsley and orange slices, if desired.