Title: Holiday Goose
Categories: Poultry
Yield: 6 Servings

10	lb	Goose
1		Orange, halved
		Salt and black pepper to
		Taste
1	lb	Bulk pork sausage
1	lg	Onion, chopped
2	c	Chopped celery
1/2	c	Butter
1 1/2	c	Dry white wine
16	oz	Package dried herb stuffing
12	oz	Fresh cranberries
1	c	Chopped Granny Smith Apples
1	tb	Grated orange zest
1/4	c	Minced fresh parsley
1/4	c	Cointreau or Grand Marnier
2		Eggs, lightly beaten
		Salt and black pepper to
		Taste
1	ts	Ground allspice
1	ts	Ground mace
		Salt and black pepper to
		Taste
1/2	c	Honey

Rinse goose and pat dry. Rub inside and out with cut orange. Sprinkle cavity with salt and pepper.

In large skillet, saute' sausage until no longer pink, crumbling with a fork. Drain and transfer to large mixing bowl. In same skillet, saute' onions and celery in butter until onions are transparent but celery is still crisp. Stir in wine and cook for 1 minute. Pour vegetable mixture over sausage. Add herb stuffing and stir to combine. Add cranberries, apples, orange zest and parsley to stuffing and toss thoroughly. Stir in Cointreau and eggs. Season to taste with salt and pepper.

Loosely stuff bird and truss. Puncture skin around thighs and on back with a fork. Fill roasting pan with 1/2 inch water. Place goose on a rack in pan and sprinkle with allspice, mace, salt and pepper. Roast goose at 450 degrees for 20 minutes. Reduce heat to 350 degrees and continue roasting until juices run clear, about 20 minutes per pound. Baste frequently with honey and remove rendered fat from bottom of pan with bulb baster. Extra stuffing can be baked in a greased casserole at 350 degrees for 40 minutes. Remove goose from oven and let stand for 10 minutes before carving.

CREME DE COLORADO COOKBOOK

Posted on CI$ Medsig 12-Jun-94 by Barbara J Bennett 74071,1106

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

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