Roast Goose With Wild Rice-Chestnut Stuffing
Created by Mikekey on October 26, 2013
- Servings: 6
- Prep Time: 60m
- Cook Time: 5-6h
- Recipe #10817
Ingredients
- 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
How to Make
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Step 1: Cook wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
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Step 2: Preheat oven to 350ºF.
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Step 3: Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
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Step 4: Prick skin and fat with a skewer in several places, being careful not to pierce meat.
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Step 5: Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
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Step 6: Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
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Step 7: Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
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Step 8: Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
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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).
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Step 10: Remove to cutting board and let rest 15 minutes.
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Step 11: Remove stuffing to a bowl and carve goose.
Nutritional Facts
- Serving Size: 1 (222.8 g)
- Calories 583.1
- Total Fat - 25.2 g
- Saturated Fat - 7.7 g
- Cholesterol - 72.3 mg
- Sodium - 534.2 mg
- Total Carbohydrate - 63.2 g
- Dietary Fiber - 2.6 g
- Sugars - 1.5 g
- Protein - 26 g
- Calcium - 98.7 mg
- Iron - 4.4 mg
- Vitamin C - 39.6 mg
- Thiamin - 0.3 mg