Christmas Goose Recipe at MyDish

Christmas Goose

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Method

  • 1.Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind.

  • Chestnut Stuffing
  • 1.Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and sauté for 5 minutes. 2.Stir in chestnuts, rice, and herbs. Season to taste with salt.
  • 3.Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.) Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound.
  • 4.Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges
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    Ingredients

    • 1 goose 12 to 14 pounds
    • to taste salt and pepper
    • 2 grated rind of oranges
    • ----- Chestnut Stuffing
    • 6 slices bacon chopped
    • 1 onion chopped
    • 2 cups sliced celery
    • ½ cup chopped parsley
    • 1 can whole chestnuts
    • 4 cups cooked rice
    • 1 tsp. dried marjoram
    • 1 tsp. dried sage
    • 1 tsp. dried thyme

    By Views 3255  Added Wed Nov 26 2008


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