Christmas Goose, Dickens Style

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Christmas Goose, Dickens Style

From Yankee Magazine - December 1990 Issue

Ingredients (Serves 6)

1 goose, 12 to 14 pounds,
thawed if frozen

salt and pepper

grated rind of 2 oranges

Chestnut Stuffing:

6 slices bacon, chopped

1 onion, chopped

2 cups sliced celery
with leaves

½ cup chopped parsley

1 can whole chestnuts,
drained and coarsely
broken (17 ounces)

4 cups cooked wild rice

1 teaspoon crumbled
dried sage

1 teaspoon crumbled
dried thyme

1 teaspoon crumbled
dried marjoram

Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind.

Chestnut Stuffing

Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and sauté for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.

Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.) Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound.

Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges.

Serve with "Goose Liver Toast."

Notes:

Recipe List | Printer Friendly Page (.pdf file)


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