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Roast Stuffed Goose Recipe
|Oven ready goose||12 Ounce (1 Goose)|
|Freshly ground black pepper||2 Tablespoon|
|Dried bread crumbs||1 Cup (16 tbs)|
|Crab apple||6 Small|
|Crab apples||6 Small|
|Pears||3 , peeled, cored, and coarsely chopped|
|Raisins||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Mustard||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Tablespoon|
|Potatoes||1⁄2 Pound, cooked and mashed|
|Leftover chopped meat with peas/Chicken /goose giblets, chopped||1⁄2 Cup (8 tbs) (Kashmiri Style)|
|Chopped meat/Chicken or goose giblets, chopped||1⁄2 Cup (8 tbs) (Leftover, With Peas, Kashmiri-Style)|
Calories 935 Calories from Fat 711
% Daily Value*
Total Fat 79 g121.4%
Saturated Fat 22.7 g113.4%
Trans Fat 0 g
Cholesterol 184 mg
Sodium 231.7 mg9.7%
Total Carbohydrates 16 g5.4%
Dietary Fiber 2.5 g10.1%
Sugars 7 g
Protein 39 g77.9%
Vitamin A 9% Vitamin C 24.5%
Calcium 7.4% Iron 39.5%
*Based on a 2000 Calorie diet
In a large bowl, combine all the stuffing ingredients.
Wash the goose thoroughly, dry it, and weigh it.
Salt the inside, fill it with stuffing, and place it on a rack or trivet in a large roasting pan.
Prick the goose over the breast and legs.
Sprinkle lots of ground black pepper over the goose.
Roast for 20-25 minutes a pound, checking from time to time to spoon off the excess melted fat.
(Cool, then refrigerate this superbly flavored fat to use in cooking other dishes.) Serve the goose and stuffing with roast potatoes and Dressed Green Salad.