Poultry: Roast Goose 14 by Recipe Cottage

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	Roast Goose 14

		Roast Wild Goose or Duck with Stuffing Carefully pick, singe, draw and clean--inside and out. Sprinkle inside and outside the game with salt and pepper. Stuff it with a stuffing or place a large onion or apple inside the cavity. Sew up the opening and tie up the legs and wings with string. Rub down the body with butter or oil. You can add several pieces of bacon to the breast of the bird. Bake in oven 350F for 18 minutes per pound of bird--baste it often. ORANGE STUFFING 3 cups of stale bread crumbs, cubed 1/2 cup of hot water 2 tsp grated orange rind 2/3 cup of orange pulp 2 cups of diced celery 1/4 cup of melted butter 1 beaten egg 1/2 tsp salt dash of pepper 1/4 tsp poultry seasoning Soften crumbs in hot water. Let set for 15 minutes or until soft. Add rest of ingredients and stuff bird. Cook according to directions for the bird. RICE AND HAZELNUT STUFFING FOR ALL WILD FOWL 1/2 cup hazelnuts, chopped 2 cup boiled wild rice 2 Tbsp onion, finely chopped 1 cup cut celery 1 Tbsp chopped green pepper 4 Tbsp butter, melted 1/4 tsp salt 1/8 tsp pepper Cook onion, green pepper, and celery in butter for a few minutes. Add rice and seasonings, stir well until mixed and heated thoroughly. Add nuts just before you stuff the bird. Cook bird according to directions.