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Stuffed Goose Recipe
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| Ingredients | | | 1 | each | goose (9 to 10 lbs) | | | 3 | cup | rice, cooked | | | 1 1/2 | cup | apples, peeled and cored | | | 1/2 | cup | raisins | | | 1/2 | cup | onion, chopped | | | 1 | teaspoon | whole rosemary | | | 1/2 | teaspoon | salt | | | 1/8 | teaspoon | pepper | | | 1 | each | egg, beaten | | | 1 | | parsley, fresh (optional) | | | 1 | | orange slices (optional) | | | | | |
Directions:
| Oven 350 F.
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 F for 2 to 2-1/2 hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired.
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