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Roast Goose with Wild Rice Stuffing

SUBMITTED BY: Christine L.

"Another great roasted goose recipe. Perfect for Christmas dinner!"
SERVINGS & SCALING
Original recipe yield: 12 servings
    
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INGREDIENTS

  • 1 (12 pound) fresh goose
  • salt to taste
  • 4 cups wild rice, cooked
  • 2/3 cup chopped toasted hazelnuts
  • 2 Granny Smith apples - peeled, cored and chopped
  • 1/2 cup chopped onion
  • 2 teaspoons ground savory
  • 3 tablespoons chopped fresh parsley
  • freshly ground black pepper
  • 1 1/2 tablespoons all-purpose flour
  • 4 cups water

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2003 by PLLITTLE
My husband made this for Thanksgiving and it turned out great. The goose was very moist.

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2005 by FLORIDAGAL
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!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by Margaret
wonderful new taste. everyone loved it.

1 user found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 591

  • Total Fat: 38.3g
  • Cholesterol: 142mg
  • Sodium: 114mg
  • Total Carbs: 17.8g
  •     Dietary Fiber: 2.5g
  • Protein: 42.6g

VIEW DETAILED NUTRITION

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