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Stuffed Roast Goose Recipe

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This recipe for Stuffed Roast Goose, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch


Prepare a young goose with this traditional recipe.

1 whole wild Canada goose, skin on
Salt and Pepper
1 recipe chestnut (or other dressing)

Heat oven to 400.

Sprinkle cavity lightly with salt and pepper.
Stuff lightly with chestnut dressing.
Tuck wing tips behind back.
Tie drum-sticks across cavity.

Place goose breast side up on rack in roasting pan.
Sprinkle lightly with salt and pepper.
Roast for 1 hour, basting with pan juices frequently.

Drain and discard excess fat during roasting.
Reduce oven temperature to 325.
Roast until goose is done to desired doneness, 1 to 1 1/2 hours longer, basting frequently.




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