Roast Goose with Wild Rice Stuffing

Traditional German Christmas dinner


1.Preheat oven to 190C.

2.Remove innards from cavity of goose and to make the stock, boil in 4 cups boiling water in a pan. Once you have it to the boil lower the heat and let simmer, partially covered, for about an hour or until reduced to 2 cups.

3.While stock is cooking, prepare stuffing. Mix together rice, pinenuts, apples, chopped spring onions, marjoram and parsley. Season with salt and pepper to taste. Stuff into cavity of goose and tie the legs closed.

4.Put goose, breast side down, on a rack in baking pan. Pour boiling water in pan. Put cloves and bay leaf in water, and bake for 1 1/2 hours in preheated 190C oven. Turn breast side up, and roast another 1 to 1 1/2 hours. Juices will run clear when thigh is pricked when the goose is done.

5.Remove goose from pan and drain off as much fat as you can (leave a little ( about a tablespoon)to make the gravy. Scrape out what you can from the tin into a saucepan and add 1 tablespoon flour and stir to make a thick paste. Then add the stock you have made Season with salt and pepper to taste.


Fresh Parsley. Chopped 3 tbsp.
Boiling Water 1 cup
Bay Leaf 1
Cloves 2
Marjoram 2 tsp.
Sping Onions 2
Granny Smith Apples 2 large
Nuts 2/3 cups
Wild Rice. Cooked 3½ cups
Goose 1
Flour 2 tbsp.
Applesauce ½ cup
Salt And Pepper to taste

Hints 'n' Tips

You can either serve the applesauce separately or add it to the gravy


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