Stuffed Goose

• 9 pound goose 9 to 10 pounds, whole
• 3 cups rice cooked
• 1 1/2 cup apples peeled and cored
• 1/2 cup raisins, seedless
• 1/2 cup onions chopped
• 1 teaspoon rosemary leaves whole, fresh
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 each eggs beaten
• 1 x parsley leaves fresh (optional)
• 4 slices oranges sliced, for garnish, optional

1. Oven 350F (180C).
2. Remove giblets and neck from goose; reserve for other uses.
3. Rinse goose thoroughly with water; pat dry.
4. Prick skin with a fork at 2 inch intervals.
5. Combine rice and next 7 ingredients, stirring well.
6. Spoon mixture into cavity; close with skewers.
7. Truss goose, and place, breast side up, on rack in a roasting pan.
8. Insert meat thermometer in thigh, making sure it does not touch bone.
9. Bake, uncovered, at 350F (180C) for 2 to 2 1/2 hours or until meat thermometer registers 185 degrees.
10. Place goose on a serving platter; garnish with parsley and orange slices, if desired.

rice cooked, apples, raisins, onions, rosemary, salt, black pepper, eggs, parsley, oranges

Taken from recipeland.com/recipe/v/stuffed-goose-475 (may not work)