Roast Goose with Wild Rice and Chestnut Stuffing
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INGREDIENTS 1 (12-pound) fresh or frozen (thawed) goose
1-1/2 teaspoons salt
1/4 teaspoon black pepper
Garnish - fresh rosemary or parsley sprigs, small pears or apples, grapes, etc.
Prepare Wild Rice and Chestnut Stuffing
Remove giblets and neck from goose; refrigerate or freeze to use in soup another day. Discard fat from body cavity, rinse goose with running cold water and drain well.
Fasten neck skin to back with 1 or 2 skewers. With goose breast-side up, lift wings toward neck, then fold them under back of goose so they stay in place. Spoon Wild Rice and Chestnut Stuffing into body cavity. With string, tie the legs and tail together.
Place goose, breast-side up, on rack in large roasting pan, with two-tine fork, prick skin in several places to drain fat during roasting.
In cup, mix salt and pepper; use to rub over goose.
Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone. Roast goose in a 350 degree oven for 3 hours or until meat thermometer reaches 180 to 185 degrees internally.
To serve, place goose on large platter, let stand 10 minutes for easier carving. If you like, garnish platter with fresh rosemary or parsley sprigs, small pears or apples, grapes, etc.
Makes 8 servings
WILD RICE AND CHESTNUT STUFFING
2 tablespoons butter or margarine
1 large Granny Smith apple, peeled, cored, and chopped
1 large celery stalk, diced
1 medium-size carrot, diced
1 small onion, diced
1/4 teaspoon dried thyme leaves
Salt and pepper
2 (13-3/4 to 14-1/4-ounce) cans chicken broth
1 (4-ounce) package wild rice
1 cup parboiled rice
1 pound chestnutsIn a 3-quart saucepan over medium heat, in 1 tablespoon hot butter, cook apple until softened. With slotted spoon, remove cooked apples to small bowl; set aside.
In same saucepan, add remaining tablespoon butter, add celery, carrot, onion, salt and pepper, and dried thyme leaves, stirring frequently until vegetables are tender-crisp and golden.
Stir in chicken broth and package of wild rice, bring to boil over high heat. Reduce heat to low, cover and simmer about 35 minutes.
Stir in parboiled rice, heat to boiling. Reduce heat to low, cover and simmer 25 minutes longer or until liquid is absorbed and white and wild rices are tender.
While rice is cooking, prepare chestnuts.
In a 4-quart saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium, cook for 10 minutes. Remove saucepan from heat.
With a slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat, set chestnut meat aside. Discard cooking water in saucepan.
When rice is done, stir in chestnuts and reserved cooked apple. Spoon stuffing into body cavity of Roast Goose or other holiday bird and continue cooking according to recipe directions.