Free Recipe Roast Stuffed Goose
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Roast Stuffed Goose Recipe
12 lb Goose
4 tb Rendered goose fat
1 c Diced onions
5 c Grated drained potatoes
1 Egg; beaten
4 ts Salt
1 ts Pepper
1 tb Paprika
1/2 ts Garlic powder
Roast Stuffed Goose Preparation
Remove as much fat from the goose as possible. (See Rendered Fat And Grebenes , included in this database, on how to render fat.) Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Sprinkle the garlic powder and the remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten with skewers. Place on a rack in a roasting pan. Cover the pan and roast in a 350 degree oven 30 minutes. Remove the cover and roast 2 1/2 hours longer or until the goose is tender and brown. Serves 8 to 10. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-15-1995 Recipe by: Jennie Grossinger – The Art Of Jewish Posted to JEWISH-FOOD digest V97 #334 by Nancy Berry <nlberry@prodigy.net> on Dec 27, 1997
Cooking Temperature:
Recipe Serves: 8
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