Roast Goose With Wild Rice-Chestnut Stuffing

Recipe by Outta Here
READY IN: 6hrs 40mins




  • Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
  • Preheat oven to 350ºF.
  • Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
  • Prick skin and fat with a skewer in several places, being careful not to pierce meat.
  • Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
  • Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
  • Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
  • Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
  • 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.).
  • Remove to cutting board and let rest 15 minutes.
  • Remove stuffing to a bowl and carve goose.