Roast Goose With Sage And Onion Stuffing
|Sage and onion stuffing||1 Cup (16 tbs)|
|Fat||1 Tablespoon (For Basting)|
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.
Calories 713 Calories from Fat 551
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 17.7 g88.4%
Trans Fat 0 g
Cholesterol 143.3 mg47.8%
Sodium 190.9 mg8%
Total Carbohydrates 10 g3.2%
Dietary Fiber 0.66 g2.6%
Sugars 0.6 g
Protein 30 g59.9%
Vitamin A 2% Vitamin C 12.5%
Calcium 2.2% Iron 28.2%
*Based on a 2000 Calorie diet