Roast Goose With Rice And Pickle Stuffing Recipe
Ingredients
| Cooked rice | 3 Cup (16 tbs), seasoned | |
| Herb package | 1 , seasoned | |
| 2 medium navel oranges, pared and sectioned | ||
| Onions | 2 , chopped | |
| 1 cup cranberries, rinsed, sorted, and chopped | ||
| 1 cup sweet mixed pickles, drained and chopped | ||
| 1/4 cup sweet pickle liquid | ||
| Butter/Margarine | 3/4 Cup (16 tbs), melted | |
| Brown sugar | 2 Tablespoon | |
| 1 goose (8 to 10 pounds) | ||
| Salt | 1 Tablespoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Light corn syrup | 2 Tablespoon | |
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Orange marmalade | 1/2 Cup (16 tbs) | |
Directions
1. Combine rice, stuffing croutons, orange sections, onions, cranberries, pickles and liquid, butter, and brown sugar in a large bowl; toss lightly until blended.
2. Rinse goose and remove any large layers of fat from the body cavity. Pat dry with absorbent paper. Rub body and neck cavities with salt and pepper.
3. Lightly spoon stuffing into the neck and body cavities. Overlap neck cavity with the skin and skewer to back of goose. Close body cavity with skewers and lace with cord. Loop cord around legs; tighten slightly and tie to a skewer inserted in the back above tail. Rub skin of goose with a little salt, if desired.
4. Put remaining stuffing into a greased casserole and cover; or cook in heavy-duty aluminum foil. Set in oven with goose during final hour of roasting.
5. Place goose, breast side down, on a rack in a large shallow roasting pan.
6. Roast in a 325°F oven 2 hours, removing fat from pan several times during this period.
7. Turn goose, breast side up. Blend corn syrup and 1 cup orange juice. Brush generously over goose. Roast about 1 1/2 hours, or until goose tests done. To test for doneness, move leg gently by grasping end of bone; when done, drumstick-thigh joint moves easily or twists out. Brush frequently during final roasting period with the orange-syrup blend.
8. Transfer goose to a heated serving platter. Spoon 2 tablespoons drippings, the remaining 1/2 cup orange juice, and marmalade into a small saucepan. Heat thoroughly, stirring to blend. Pour into a serving dish or gravy boat to accompany goose.
2. Rinse goose and remove any large layers of fat from the body cavity. Pat dry with absorbent paper. Rub body and neck cavities with salt and pepper.
3. Lightly spoon stuffing into the neck and body cavities. Overlap neck cavity with the skin and skewer to back of goose. Close body cavity with skewers and lace with cord. Loop cord around legs; tighten slightly and tie to a skewer inserted in the back above tail. Rub skin of goose with a little salt, if desired.
4. Put remaining stuffing into a greased casserole and cover; or cook in heavy-duty aluminum foil. Set in oven with goose during final hour of roasting.
5. Place goose, breast side down, on a rack in a large shallow roasting pan.
6. Roast in a 325°F oven 2 hours, removing fat from pan several times during this period.
7. Turn goose, breast side up. Blend corn syrup and 1 cup orange juice. Brush generously over goose. Roast about 1 1/2 hours, or until goose tests done. To test for doneness, move leg gently by grasping end of bone; when done, drumstick-thigh joint moves easily or twists out. Brush frequently during final roasting period with the orange-syrup blend.
8. Transfer goose to a heated serving platter. Spoon 2 tablespoons drippings, the remaining 1/2 cup orange juice, and marmalade into a small saucepan. Heat thoroughly, stirring to blend. Pour into a serving dish or gravy boat to accompany goose.
Chef
