Title: Stuffed Goose - Slc
Categories: Entree Poultry Blank
Yield: 5 Servings

9	lb	To 10 pound dressed goose
3	c	Cooked rice
1 1/2	c	Cooking apples; peeled and chopped
1/2	c	Raisins
1/2	c	Onion; chopped
1	ts	Dried whole rosemary
1/2	ts	Salt
1/8	ts	Pepper
1		Egg; beaten
		Fresh parsley (optional)
		Orange slices (optional)

: Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with water; pat dry. Prick skin with a fork at 2-inch intervals. : Combine rice and next 7 ingredients, stirring well. Spoon mixture into cavity; close with skewers. Truss goose, and place, breast side up, on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 2 to 2-1/2 hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired. Yield: 5 to 7 servings.

_The Southern Living Cookbook_ Compiled & Edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett

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