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Roast Goose With Sage And Onion Stuffing

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Ingredients
  Goose 1
  Sage and onion stuffing 1 Cup (16 tbs)
  Fat 1 Tablespoon (For Basting)
  Flour 1 Tablespoon
Directions

Prepare the goose, make the stuffing and insert this in the body of the bird.
Truss the goose, and prick the skin of the breast.
Roast bird in a fairly hot oven (375o-400° F., Gas 5-6) 2 1/2 hr.—until tender.
When almost cooked, dredge breast with flour, baste with some of the hot fat and finish cooking.
Remove trussing string; dish the bird.
Serve with apple sauce and beef gravy handed separately.
Gravy made from goose giblets is very rich, but may be served instead of beef gravy, if desired.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Onion
Cook Time: 
150 Minutes
Servings: 
20

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