Side Pannel
Twice Stuffed Goose
Ingredients List
- 1 Goose (or duck)
- 3 Onions; chopped
- 2 pk Brown/wild rice
- 1 c Mushrooms; chopped
- 1/2 c Green olives; halved or
- -chopped
- 1 cn Condensed Cream of Mushroom
- -soup
Directions
1. In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the
package dictates.
2. In a separate skillet, saute the mushrooms, onions, and olives with
butter. Mix the rice and the sauted stuff together.
3. Stuff this mixture into the bird's cavity, packing in as much as you
can.
4. Place the bird in a pan or casserole that has tall sides, with just
enough room for him to fit in. Pack the rest of your rice mixture around
the bird, and on top. Bake at 190 =F8C for 1 hour, then turn it down to 160
=F8C for 4 hours (depending on your elevation).
5. Remove the bird from the oven, and place him on a separate platter.
Scoop out all the stuffing and mix it all together with the stuffing that
was on and around the bird. Re-stuff the bird. With the stuffing that is
left, mix it with the soup, UNDILUTED, straight from the can, and re-pack
that around the bird as before. Return to the oven .TE (325) (160) for
another hour.
Author's Notes:
I have, on occasion, managed to bring a bird or two home. A favorite
recipe of mine originally called for a goose, but I've made it with duck as
well.
The bird and stuffing is very moist and quite delicious. I did not
mention adding salt, because you should taste test to find out what is best
for you. (I don't add any 'cause the flavor packet that comes with the rice
is salty enough) I serve the bird separately (deboned) from the stuffing
(with soup mix and without from inside the bird).
package dictates.
2. In a separate skillet, saute the mushrooms, onions, and olives with
butter. Mix the rice and the sauted stuff together.
3. Stuff this mixture into the bird's cavity, packing in as much as you
can.
4. Place the bird in a pan or casserole that has tall sides, with just
enough room for him to fit in. Pack the rest of your rice mixture around
the bird, and on top. Bake at 190 =F8C for 1 hour, then turn it down to 160
=F8C for 4 hours (depending on your elevation).
5. Remove the bird from the oven, and place him on a separate platter.
Scoop out all the stuffing and mix it all together with the stuffing that
was on and around the bird. Re-stuff the bird. With the stuffing that is
left, mix it with the soup, UNDILUTED, straight from the can, and re-pack
that around the bird as before. Return to the oven .TE (325) (160) for
another hour.
Author's Notes:
I have, on occasion, managed to bring a bird or two home. A favorite
recipe of mine originally called for a goose, but I've made it with duck as
well.
The bird and stuffing is very moist and quite delicious. I did not
mention adding salt, because you should taste test to find out what is best
for you. (I don't add any 'cause the flavor packet that comes with the rice
is salty enough) I serve the bird separately (deboned) from the stuffing
(with soup mix and without from inside the bird).
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