Roast Goose with Wild Rice Stuffing Recipe - Allrecipes.com
Roast Goose with Wild Rice Stuffing Recipe

Roast Goose with Wild Rice Stuffing

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"Another great roasted goose recipe. Perfect for Christmas dinner!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.
  2. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
  3. Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
  4. While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
  5. Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2005

I made this goose for Christmas dinner (plus a duck) to serve 6 adults. While the goose turned out tasty and terrific, the stuffing was a bit greasy. However, I had extra stuffing that I could not fit into the cavity and I had put this into a casserole dish and heated it prior to dinner. This is a better option as it is not so greasy and you can still present it with the meal. Simple recipe but tasty!

 
Most Helpful Critical Review
Oct 20, 2010

not a hit with my family

 

15 Ratings

Dec 14, 2003

My husband made this for Thanksgiving and it turned out great. The goose was very moist.

 
Dec 18, 2009

I usually make "dressing" instead of "stuffing. I goose just renders too much fat. I roast the bird on a rack and stuff it with a couple of quartered apples. I discard the apples but they soak up a lot of goose grease. Turkey comes with my grandmother's cornbread/sage dressing. I do a wild rice dressing, in another dish, to go with goose.

 
Jan 01, 2008

Used this at Christmas as a Turkey filling, was very good. Great for people with wheat allergy.

 
Feb 01, 2007

I made the stuffing for this recipe last christmas eve (2005) and I loved it. It had great flavor and texture and was a great alternative to the tradional stuffing. I took the left overs to a party and I don't know how well it was recieved.

 
Dec 03, 2006

wonderful new taste. everyone loved it.

 
Dec 29, 2003

i like this very much. the wild rice was great

 

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Nutrition

  • Calories
  • 589 kcal
  • 29%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 42.6 g
  • 85%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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