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Stuffed Goose
| 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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