Roast goose w/ wild rice~ hazelnuts & apple
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Roast goose w/ wild rice~ hazelnuts & apple
  Roast    Goose    Rice    Apple    Poultry  
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52388. Report a problem with this recipe.
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      Title: Roast goose  w/ wild rice~ hazelnuts & apple
 Categories: Xmas, Holidays, Poultry
      Yield: 8 Servings
 
      1    Goose  (9 to 12 lbs)
           Salt
      4 c  Wild rice; cooked
    2/3 c  Hazelnuts; coarsely chopped
      2 lg Apples; green colored,
           .  peeled, cored & cubed
    1/2 c  Onion, finely chopped
      2 ts Dried savory
      3 tb Parsley; chopped
           Black pepper; freshly ground
           Flour
 
  Remove the neck, heart, and gizzard from the goose and put them in a
  saucepan with 4 cups of water.  Let simmer gently, partially covered,
  for several hours, until reduced to slightly less than 2 cups. Season
  the broth to taste with salt.
  
  For the stuffing; mix together the wild rice, nuts, apples, onion, and
  herbs, seasoning to taste with salt and pepper. Fill the cavity of the
  goose with the stuffing, skewer closed, and lace string around the
  skewers, then truss the bird. Roast in a preheated 325 degree oven,
  breast side down, for 11/2 hours, drawing off the fat as it
  accumulates, then turn and roast another 11/2 hours, or slightly more
  for an ll-12-pound bird. When done, the juices should run clear when
  the bird is pricked where the thigh attaches to the body.
  
  Pour off all but 1 tablespoon of the fat, then sprinkle a little
  flour over the bottom of the roashng pan-1 to 2 tablespoons,
  depending on how thick you like your gravy. Set the pan over low heat
  and stir for 2 minutes, scraping up all the browned bits. Add the
  reserved goose broth and whisk until smooth. Taste and season with
  salt and pepper and serve in a gravy boat alongside the bird. Remove
  trussing strings and skewers before carving.
 




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Recipe ID 52388 (Apr 03, 2005)

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