Recipe - Stuffed Goose

1 Goose (9 To 10 Lbs.);
dressed
3 cup Rice; cooked
1 One half cup Cooking apples; peeled and
cored
One half cup Raisins
One half cup Onion; chopped
1 teaspoon Dried Whole Rosemary
One half teaspoon Salt
1/8 teaspoon Pepper
1 Egg; beaten
Fresh parsley (optional)
Orange slices (optional)

Oven 350ø F.

Remove giblets and neck from goose; reserve for other uses. Rinse goose
thoroughly with water; pat dry. Prick skin with a fork at 2inch
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 350ø F for 2 to 2One half 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 MCRecipe Digest V1 #320

Date: Thu, 28 Nov 1996 04:49:08 0500 (EST)

From: Bill Spalding billspa@icanect.net