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Name: Twice Stuffed Goose
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 cn Condensed Cream of Mushroom; 2 pk Brown/wild rice; 1 c Mushrooms; chopped; 3 Onions; chopped; 1/2 c Green olives; halved or; 1 Goose (or duck)

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INGREDIENTS

1 cn Condensed Cream of Mushroom
2 pk Brown/wild rice
1 c Mushrooms; chopped
3 Onions; chopped
1/2 c Green olives; halved or
1 Goose (or duck)

Servings

INSTRUCTIONS

1. In a big sauce pan, prepare the rice (I use Uncle Bens) 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 birds 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. Authors Notes: I have, on occasion, managed to bring a bird or two home. A favorite recipe of mine originally called for a goose, but Ive 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 dont 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). Difficulty : easy. Precision : approximate measurements. Recipe By : Michael R. Tucker mtucker@greyrock.MSO.ColoState.EDU Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 11:36:24 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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Twice Stuffed Goose

1 cn Condensed Cream of Mushroom
2 pk Brown/wild rice
1 c Mushrooms; chopped
3 Onions; chopped
1/2 c Green olives; halved or
1 Goose (or duck)

1.  In a big sauce pan, prepare the rice (I use Uncle Bens) 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 birds 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.    Authors Notes:    I have, on occasion, managed to bring a bird or two home. A favorite  recipe of mine originally called for a goose, but Ive 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 dont 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).    Difficulty    : easy. Precision  : approximate measurements.  Recipe By     : Michael R. Tucker mtucker@greyrock.MSO.ColoState.EDU    Posted to MC-Recipe Digest V1 #284    Date: Thu, 7 Nov 1996 11:36:24 -0500    From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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Nutrition

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Serving Size: 1 Serving (303g)
Recipe Makes: 1 Servings

Calories: 258
Calories from Fat: 161 (62%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 1954.4mg		67 %
Potassium 187.9mg		5 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 20.4g
Protein 4.9g		7 %
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.

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Calories per serving: 258

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