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Stuffed Goose Recipe

	Category	Rice Recipes
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Ingredients And Procedures

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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<h1>Stuffed Goose</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>goose (9 to 10 lbs) </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>cup</TD><TD class=ingredient>rice, cooked </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>apples, peeled and cored </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>raisins </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>onion, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>whole rosemary </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/8</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>egg, beaten </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>parsley, fresh (optional) </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>orange slices (optional)</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Oven 350 F.<BR><BR>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.<BR><BR>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.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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