Stuffed Goose - Slc Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
9 lbs: To 10 pound dressed goose,
1 tsp: Dried whole rosemary,
3 cup: Cooked rice,
1/2 tsp: Salt,
1 1/2 cup: Cooking apples, peeled and
1/8 tsp: Pepper,
-chopped,
1 each: Egg, beaten
1/2 cup: Raisins,
Fresh parsley, optional
1/2 cup: Onion, chopped
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 2-1/2 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
Source from luhu.jp
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 2-1/2 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
Source from luhu.jp