| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry, Holidays, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Goose (9 To 10 Lbs.); dressed |
| 3 |
c |
Rice; cooked |
| 1 1/2 |
c |
Cooking apples; peeled and cored |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Onion; chopped |
| 1 |
ts |
Dried Whole Rosemary |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
|
Egg; beaten |
|
|
Fresh parsley (optional) |
|
|
Orange slices (optional) |
INSTRUCTIONS
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.
Yield: 5 to 7 servings.
Recipe By : Southern Living
Posted to MC-Recipe Digest V1 #320
Date: Thu, 28 Nov 1996 04:49:08 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”