Stuffed Canada Blue Goose
- Blue goose
- Salt and pepper
- Chopped onions
- Mushrooms
- Chestnuts
- Sage
- Rosemary leaves
- Chopped parsley
- 1/2 a chopped lemon
- Fresh white bread crumbs
- Onions
- Carrots
- Brown sauce
- Apples
Draw, clean and wash a fat blue goose; season well with pepper and salt; stuff with mixture of sauteed chopped onions and mushrooms, dry-cooked chestnuts, sage, rosemary leaves, chopped parsley, 1/2 a chopped lemon, fresh white bread crumbs. Truss the goose, roast in slow oven for 2 1/2 hours, or until well cooked; add onions and carrots; when done, remove goose, add little brown sauce to the roasting pan, strain and serve the gravy separately. Garnish the goose with baked apples.
Submitted by Jun 8, 2009
16 min
60 min
76 min