Roast Goose With Tangerine And Chestnut Stuffing

Course : Chicken
Serves: 1
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10 pound Goose
1 teaspoon salt and pepper
4 Tablespoons butter
1/2 Cup diced celery
1 cup chopped onions
3 medium tangerines
4 Cups prepared bread stuffing
1 cup cooked canned chestnuts -- chopped
2 Tablespoons chopped fresh sage or 2 teaspoons dried
3 Cups cooked wild rice
1/2 Cup chicken broth

Preparation / Directions:

Season the goose inside and out with the salt and pepper. Line a roasting pan with aluminum foil and place a roasting rack inside. For the stuffing, melt the butter in a sauté pan over moderate heat. When butter starts to brown slightly add the celery and onions. Cook over medium heat until they are soft, about 10 minutes. Peel the tangerines, removing the white membranes. Cut the sections into halves and remove the seeds. In a large mixing bowl, combine the tangerines, bread stuffing, chestnuts, sage, rice and broth. Add the sautéed onions and celery and mix together lightly with a fork. Preheat the oven to 325. Stuff the goose¹s cavity with the stuffing. Stuff the neck area as well. Truss the goose by tying the legs together with cotton butcher¹s twine and place the goose on the rack breast side up.


Nutritional Information:

1104 Calories (kcal); 49g Total Fat; (38% calories from fat); 26g Protein; 150g Carbohydrate; 124mg Cholesterol; 924mg Sodium

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