Roast Goose with Fruited Stuffing
2 medium navel oranges
4 cups bread cubes, toasted (about 6 slices bread)
1 large apple, peeled, cored, and chopped, about 1 cup
1/2 cup golden raisins
1/2 cup chopped pecans
1 teaspoon salt
1/2 teaspoon ground nutmeg
10 to 12 pound goose, not wild
Peel and section the oranges over a measuring cup; reserve 2 tablespoons of juice. Dice oranges. In a large mixing bowl, toss together bread cubes, diced oranges, chopped apple, raisins, pecans, reserved orange juice, salt, and nutmeg.
Cover and let stand at room temperature for 60 minutes; toss again.
Stuff body cavity of goose. With a sharp fork, prick goose legs and wings all over so excess fat will be released while roasting. Do not put any additional fat on goose.
Place goose on a rack in a shallow roasting pan. Roast at 325° for 3 3/4 to 4 1/4 hours, spooning off excess fat from time to time.
Roast goose serves 4 to 6.
This recipe really speaks to my English ancestry.
Thanks Patty!
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