Stuffed goose - slc

5 servings

Ingredients

Quantity Ingredient
9 pounds To 10 pound dressed goose
3 cups Cooked rice
1½ cup Cooking apples; peeled and chopped
½ cup Raisins
½ cup Onion; chopped
1 teaspoon Dried whole rosemary
½ teaspoon Salt
⅛ teaspoon Pepper
1 each Egg; beaten
Fresh parsley (optional)
Orange slices (optional)

Directions

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 degrees F for 2 to 2-½ hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired. Yield: 5 to 7 servings.

_The Southern Living Cookbook_ Compiled & Edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-05-95

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