Post by fishinggoddess on Oct 25, 2005 11:25:29 GMT -5
Roast Goose and Stuffing
~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper
In a pan, boil the potatoes until tender. Drain.
In a sauce pan, melt the butter and saute the onions until soft.
Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.
Salt and pepper the potatoes to taste. Add the onions and mix until combined well.
Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.
Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
If you want to crisp the skin, remove the foil and sthingy 3 - 4 tablesthingys of ice water over the goose during the last 15 minutes of cooking.
Serve and Enjoy!
~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper
In a pan, boil the potatoes until tender. Drain.
In a sauce pan, melt the butter and saute the onions until soft.
Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.
Salt and pepper the potatoes to taste. Add the onions and mix until combined well.
Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.
Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
If you want to crisp the skin, remove the foil and sthingy 3 - 4 tablesthingys of ice water over the goose during the last 15 minutes of cooking.
Serve and Enjoy!