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Published : November 27, 2006 |
Author : admin
Category : Cooking/Recipes | Total Views
: 85 | Unrated
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INGREDIENTS:- 2 medium navel oranges
- 4 cups bread cubes, toasted (about 6 slices bread)
- 1 large apple, peeled, cored, and chopped, about 1 cup
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 10 to 12 pound goose, not wild
PREPARATION:Peel
and section the oranges over a measuring cup; reserve 2 tablespoons of
juice. Dice oranges. In a large mixing bowl, toss together bread cubes,
diced oranges, chopped apple, raisins, pecans, reserved orange juice,
salt, and nutmeg. Cover and let stand at room temperature for 60
minutes; toss again.
Stuff body cavity of goose. With a sharp fork, prick goose legs and
wings all over so excess fat will be released while roasting. Do not
put any additional fat on goose.
Place goose on a rack in a shallow roasting pan. Roast at 325°
for 3 3/4 to 4 1/4 hours, spooning off excess fat from time to time.
Internal temperature should register about 180°.
Roast goose serves 4 to 6. |
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Random Pick |
It is difficult to think of another technology that has caused as much debate or concern as that of genetic engineering (GE) with food.
Should patents on plants, animals and humans, as well as patents on their genes be allowed? Our ability to alter the genetic blueprint of animals and plants is in the process of changing many aspects of science and medicine. Many people see this as beneficial others see this as tampering with nature.
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