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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	1	cup	raw	571.2	119.84	23.568	1.7280000000000002
goose	10			-	-	-	-
salt pepper				-	-	-	-
orange zest	4	tablespoons	grated	-	-	-	-
bacon	6	slices	chopped	700.56	2.1504	21.2016	66.6792
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
italian parsley	1/2	cup	chopped	-	-	-	-
chestnut	1	can	drained chopped	-	-	-	-
sage leaf	3	tablespoons	chopped	-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.