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Roast Goose With Sage And Onion Stuffing Recipe
|Sage and onion stuffing||1 Cup (16 tbs)|
|Fat||1 Tablespoon (For Basting)|
Serving size: Complete recipe
Calories 14256 Calories from Fat 11022
% Daily Value*
Total Fat 1221 g1878.7%
Saturated Fat 353.4 g1767.2%
Trans Fat 0 g
Cholesterol 2866.8 mg
Sodium 3818.6 mg159.1%
Total Carbohydrates 190 g63.4%
Dietary Fiber 13.2 g52.7%
Sugars 12.8 g
Protein 599 g1198.8%
Vitamin A 39.2% Vitamin C 249.7%
Calcium 43% Iron 563.4%
*Based on a 2000 Calorie diet
Truss the goose, and prick the skin of the breast.
Roast bird in a fairly hot oven (375o-400° F., Gas 5-6) 2 1/2 hr.—until tender.
When almost cooked, dredge breast with flour, baste with some of the hot fat and finish cooking.
Remove trussing string; dish the bird.
Serve with apple sauce and beef gravy handed separately.
Gravy made from goose giblets is very rich, but may be served instead of beef gravy, if desired.