Roast Goose With Wild Rice-chestnut Stuffing

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 cup wild rice, raw
• 10 lbs goose
• salt and pepper
• 4 tablespoons orange zest, grated
• 6 slices bacon, chopped
• 1 onion, chopped
• 1 cup celery, sliced (with leaves)
• 1/2 cup italian parsley, chopped
• 1 (17 ounce) can whole chestnuts, drained and coarsely chopped
• 3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram

Recipe

• 1 cooked wild rice according to package instructions (you should have about 4 cups cooked). set aside to cool.
• 2 preheat oven to 350ºf.
• 3 remove giblets from goose. remove loose fat from around cavity openings. discard or reserve for another use.
• 4 prick skin and fat with a skewer in several places, being careful not to pierce meat.
• 5 sprinkle goose inside and out with salt and pepper. rub with orange zest.
• 6 fry bacon in a skillet until crisp. add onion, celery and parsley and sauté 5 minutes.
• 7 stir in chestnuts, cooked rice and herbs. season to taste with salt.
• 8 stuff goose with this mixture. "sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
• 9 place goose breast side up on a rack in a shallow roasting pan. roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
• 10 remove to cutting board and let rest 15 minutes.
• 11 remove stuffing to a bowl and carve goose.