Roast Stuffed Goose

Recipe Ingredients

12 lbs	5448g / 192oz	Goose
4 tablespoons	60ml	Rendered goose fat
1 cup	62g / 2.2oz	Diced onions
5 cups	1185ml	Grated drained potatoes
1		Egg - beaten
4 teaspoons	20ml	Salt
1 teaspoon	5ml	Pepper
1 tablespoon	15ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder

Recipe Instructions

Remove as much fat from the goose as possible. (See "Rendered Fat And Grebenes", included in this database, on how to render fat.) Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and 1 teaspoon paprika.

Sprinkle the garlic powder and the remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten with skewers. Place on a rack in a roasting pan. Cover the pan and roast in a 350 degree oven 30 minutes. Remove the cover and roast 2 1/2 hours longer or until the goose is tender and brown. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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