Roast Goose with Wild Rice Stuffing

"Christmas is coming, the goose is getting fat" says the old song. Roast goose is a classic Christmas dinner, one that has been usurped by turkey, but it's nice to reach past today's traditions and discover the ones of yesterday.

• 1 goose, 9-12 pounds
• Salt and Pepper to taste
• 3 1/2 cups wild rice, cooked
• 2/3 cup pignolia nuts
• 2 large Granny Smith apples
• 1/2 cup chopped scallions
• 2 teaspoons marjoram
• 2 cloves
• 1 bay leaf
• 1 cup boiling water
• 3 tablespoons fresh parsley, chopped
• 1 - 2 tablespoons flour
• 1/2 cup applesauce

METHOD

Preheat oven to 325°F.

Remove gizzard, neck and heart from cavity of goose. Put in a small saucepan with 4 cups boiling water. Reduce heat and let simmer, partially covered, about two hours or until reduced to 2 cups.

While stock is cooking, prepare stuffing. Mix together rice, pignolia, apples, scallions, marjoram and parsley. Season with salt and pepper to taste. Stuff into cavity of goose. Close with laced skewers and truss the legs.

Put goose, breast side down, on a rack in baking pan. Pour boiling water in pan. Put cloves and bay leaf in water, and bake for 1 1/2 hours in preheated 325°F oven. Turn breast side up, and roast another 1 to 1 1/2 hours. Juices will run clear when thigh is pricked when the goose is done.

Remove goose from pan and pour off all but 1 1/2 tablespoons fat. Put pan on stove top over low heat. Sprinkle about 1 tablespoon flour in the bottom of the pan. Using a whisk, scrape up browned bits on bottom of pan, and pour in reserved stock. Whisk to combine and add applesauce. Season with salt and pepper to taste.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Edith Grandl

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