How to make it

  • Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind.
  • Chestnut Stuffing
  • Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and sauté for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.
  • Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.)
  • Sew or skewer openings.
  • Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound.
  • Place goose on serving platter.
  • Garnish with pine sprigs and sliced blood oranges.

Reviews & Comments 2

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  • Hulahoop 3 years ago
    I would like to try this recipe but can't find anywhere to purchase a goose. I also live in Bradenton, can you recommend anywhere?
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    " It was excellent "
    trigger ate it and said...
    This is it a classic old fashioned Christmas Goose done to perfection.
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