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Roast Goose With Wild Rice-Chestnut Stuffing

Here's how you make Roast Goose With Wild Rice-Chestnut Stuffing
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  • Servings: 6
  • Prep: 60m
  • Cook: 5-6h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 cup wild rice, raw
  • 1 whole goose, 10 pounds
  • Salt and pepper
  • 4 tablespoons orange zest, grated
  • 6 bacon slices, chopped
  • 1 whole onion, chopped
  • 1 cup sliced celery ( with leaves)
  • 1/2 cup chopped Italian parsley
  • 1 can (17 ounce) whole chestnuts (drained and coarsely chopped)
  • 3 tablespoons chopped fresh sage leaves ( or 1 teaspoon dried sage)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.

  • Step 2: Preheat oven to 350ºF.

  • Step 3: Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.

  • Step 4: Prick skin and fat with a skewer in several places, being careful not to pierce meat.

  • Step 5: Sprinkle goose inside and out with salt and pepper. Rub with orange zest.

  • Step 6: Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.

  • Step 7: Stir in chestnuts, cooked rice and herbs. Season to taste with salt.

  • Step 8: Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).

  • Step 9: Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (If skin begins to brown too much, cover loosely with foil).

  • Step 10: Remove to cutting board and let rest 15 minutes.

  • Step 11: Remove stuffing to a bowl and carve goose.

We hope you enjoy this recipe!

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