Recipe

Christmas Goose Dickens Style Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year ago I have made this recipe for several Christmases along with duck and turkey when we entertained a 'crowd' for my Mamma and Pappa and I have always enjoyed the different flavor and the wonderful aroma. Prep:45m Cook:360m Servings:6	Mystic_rive
	different aromatic succulent

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Ingredients

1 goose, 12 to 14 pounds,

thawed if frozen

salt and pepper

grated rind of 2 oranges

CHESTNUT STUFFING

6 slices bacon, chopped

1 onion, chopped

2 cups sliced celery

with leaves

1/3 cup chopped parsley

1 can whole chestnuts,

drained and coarsely

broken (17 ounces)

I always roast fresh ones in oven

much different flavor but very time-consuming

worth every minute

4 cups cooked wild rice

1 teaspoon crumbled

dried sage

1 teaspoon crumbled

dried thyme

1 teaspoon crumbled

dried marjoram

Directions

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.

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