| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Goose | 1 | Servings | |
INGREDIENTS
| 14 | lb | Goose |
| 2 | c | ;Water |
| 1/2 | c | Wild rice |
| 1 | c | White rice |
| 1/2 | c | Onion, diced |
| 1 | cn | Mandarin oranges |
| 1/2 | c | Pine nuts |
| 1 | c | Chestnuts, shelled & quartered; (opt) |
| 1/2 | c | Celery, diced |
| 1/2 | Cube of butter |
INSTRUCTIONS
STUFFING Goose--Clean out excess fat (there will be a lot!) and rinse well. Stuff, salt & pepper skin, prick well, & tent with tin foil. Roast at 375 F for 4 hours. Remove tent & cook 30 minutes more. (Approx 25 minutes per pound) Stuffing--Cook rice until done. Saute celery & onion in butter. Mix all ingredients & stuff goose. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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