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  • Serves: 1 Servings


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Category: Holiday, Poultry

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The goose came out great. I peeled and chopped 4 tart apples, added 1/2
cup each raisins and dried apricots, tossed them with 1 teaspoon cardamom,
and used that to stuff the goose I put it on a rack high above the roasting
pan, pierced the skin all over with a fork, and brushed it with water every
half hour or so. 3 1/2 cups fat drained off, none of it good for making
gravy, but it was a moist and tender bird. Just as much trouble to carve as
duck, but at least you ended up with more meat at the end my 12-pound bird
would have been enough for 6-8 people, tops. But it sure was yummy!

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!

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