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Weisenhorn Christmas Goose Recipe

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This recipe for Weisenhorn Christmas Goose is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Goose--notes say the goose should be under 10 months old to ensure that it is tender.

Apples, onions, celery, and potatoes are recommended for stuffing into the cavity of the bird to help flavor the meat and to absorb grease.

Directions:
Directions:
Pre-heat oven to 450º. Place goose on a rack in an "uncovered* pan. Place goose in oven and reduce temperature to 350º. Remove goose after 15 minutes and pour off grease. Stuff apples, onion, celery, and/or potatoes into cavity of bird to absorb grease and flavor bird. Return to oven and roast for 25 minutes per pound.

Geese are notoriously greasy, so you must *lightly* prick goose frequently to allow excess fat to escape--keep grease drained. Discard fruit and vegetables that were in cavity of the bird before serving.

Although this hand-written recipe provides instruction to stuff the goose with a traditional bread/apple/onion stuffing, it suggests roasting the stuffing separate from the bird.

Personal Notes:
Personal Notes:
If you're ever at Paul Weisenhorn's house, check out his recipe box. Paul has a priceless collection of hand-written recipes discolored from age and years of use. Best of all, almost every recipe has a story.

 

 

 

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