Roast Christmas Goose
1 Goose (9 to 12 lbs)
4 c Wild rice; cooked
2/3 c Hazelnuts; coarsely chopped
2 lg Apples; green colored,
1/2 c Onion, finely chopped
2 ts Dried savory
3 tb Parsley; chopped
Remove the neck, heart, and gizzard from the goose and put them in a
saucepan with 4 cups of water. Let simmer gently, partially covered, for
several hours, until reduced to slightly less than 2 cups. Season the broth to
taste with salt.
For the stuffing; mix together the wild rice, hazelnuts, apples, onion,
savory, and parsley, seasoning to taste with salt and pepper. Fill the cavity
of the goose with the stuffing, skewer closed, and lace string around the
skewers, then truss the bird.
Roast in a preheated 325 degree oven, breast side down, for 1 1/2
hours, drawing off the fat as it accumulates, then turn and roast another
1 1/2 hours, or slightly more for an ll-12-pound bird.
When done, the juices should run clear when the bird is pricked where the
thigh attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over
the bottom of the roasting pan (1 to 2 tablespoons, depending on how thick you
like your gravy).
Set the pan over low heat and stir for 2 minutes, scraping up all the
browned bits. Add the reserved goose broth and whisk until smooth. Taste and
season with salt and pepper and serve in a gravy boat alongside the bird.
Remove trussing strings and skewers before carving.