ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING
This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"
Provided by Outta Here
Categories Goose
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
- Preheat oven to 350ºF.
- Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
- Prick skin and fat with a skewer in several places, being careful not to pierce meat.
- Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
- Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
- Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
- Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
- Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
- Remove to cutting board and let rest 15 minutes.
- Remove stuffing to a bowl and carve goose.
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sumreen malik
[email protected]This recipe is a must-try for any goose lover. The goose is cooked to perfection and the stuffing is simply divine.
gulzar alam
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and impressive holiday meal.
Mumcy Nomsa
[email protected]This recipe was easy to follow and the end result was delicious. The goose was cooked perfectly and the stuffing was flavorful and moist.
Mousham yadav
[email protected]I've made this recipe several times and it's always a hit. The goose is always moist and flavorful, and the stuffing is always delicious.
Abdul Kadar
[email protected]This recipe is a great way to use up leftover wild rice. The stuffing is also a great way to use up leftover chestnuts.
Khayelihle Monone
[email protected]The stuffing was a bit too salty for my taste, but the goose was cooked perfectly.
Pyt._.jaiii.
[email protected]I made this recipe for Christmas dinner and it was a huge success. The goose was perfectly cooked and the stuffing was delicious. I would definitely recommend this recipe to anyone looking for a special holiday meal.
Sk Masud Rana
[email protected]This recipe was a disaster! The goose was dry and tough, and the stuffing was bland.
Brayan Yobby
[email protected]I followed the recipe exactly and the goose turned out perfectly. The meat was moist and flavorful, and the skin was crispy. The stuffing was also delicious.
Katty A
[email protected]The goose was a bit gamey for my taste, but the stuffing was delicious.
Ukil Shaheb
[email protected]This recipe is a keeper! The goose was juicy and tender, and the stuffing was flavorful and moist. I will definitely be making this again.
Military Base
[email protected]The stuffing was a bit too dry for my taste, but the goose was cooked perfectly.
Andrell Mannon
[email protected]I've never cooked goose before, but this recipe made it easy. The instructions were clear and concise, and the end result was a delicious and impressive dish.
Anthony Kartel
[email protected]This recipe was a hit at our Thanksgiving dinner! The goose was moist and flavorful, and the stuffing was rich and savory. I will definitely be making this again next year.