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Show jtwii ii mi i mip ysTOwwt.-- i m Succulent roast goose is becoming a favorite of the American holiday table. Today's well-bred birds are meatier, meat-ier, juicier and save time and work since the goose is self-basting. A few simple steps can insure a memorable meal correct oven temperature in two stages, use of a meat thermometer (should register 180 F.) and frequent , removal of rendered fat. Thaw bird according to package instructions. Follow the table below for correct roasting times. If you cook the bird unstuffed, cooking time will be slightly shortened. Ready-to-Cook PLUS Total Weight Timeat 325F. Roasting Time (Pounds) Time at 400F. (Hours) (Hours) 8 to 10 1 hour 1-12 to 2 2-12 to 3 10 to 12 1 hour 2 to 2-12 3 to 3-12 WILD RICE STUFFING 23 cup wild rice 2 cups water 12 teaspoon salt 6 cups day-old white bread cubes (crusts removed) ' 12 cup finely chopped onions 1 teaspoon powdered sage 12 teaspoon salt 12 cup melted butter Rinse rice thoroughly. Bring to boil in saucepan with water and salt. Reduce heat and simmer 30 minutes or until just tender. Combine bread cubes, onion, sage, salt and cooked rice. Add melted butter and toss to mix. Stuff goose lightly in neck and body cavities. Makes enough to stuff an 8 to 10 pound bird. Fasten the neck with a skewer and tie legs together. |