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Suggest a better descriptionRemove as much fat from the goose as possible. (See "Rendered Fat And Grebenes", included in this database, on how to render fat.) Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Sprinkle the garlic powder and the remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten with skewers. Place on a rack in a roasting pan. Cover the pan and roast in a 350 degree oven 30 minutes. Remove the cover and roast 2 1/2 hours longer or until the goose is tender and brown. Serves 8 to 10. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-15-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest V97 #334 by Nancy Berry
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2557 | ||
Calories from Fat: 2068 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 229.8g | 306 % | |
Saturated Fat 66.8g | 334 % | |
Monounsaturated Fat 121.2g | ||
Polyunsanturated Fat 25.9g | ||
Cholesterol 570.7mg | 176 % | |
Sodium 508.5mg | 18 % | |
Potassium 2229.9mg | 59 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 3.3g | ||
Protein 109.6g | 157 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2557
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