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Twice Stuffed Goose

Twice Stuffed Goose recipe image
This International main features or duck, Chopped, Brown/wild rice, Mushrooms -- chopped, Green olives -- halved or. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 107.5
Dietary: Gluten-free
Description
This International main features or duck, Chopped, Brown/wild rice, Mushrooms -- chopped, Green olives -- halved or. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Goose (or duck)
  • 3 Onions Chopped
  • 2 package Brown/wild rice
  • 1 cup Mushrooms -- chopped
  • 1/2 cup Green olives -- halved or
Directions
  1. 1
    Chopped 1 cn Condensed Cream of Mushroom Soup 1.
  2. 2
    In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package dictates.
  3. 3
    In a separate skillet, saute the mushrooms, onions, and olives with butter.
  4. 4
    Mix the rice and the sauted stuff together.
  5. 5
    Stuff this mixture into the bird's cavity, packing in as much as you= can.
  6. 6
    Place the bird in a pan or casserole that has tall sides, with just enough room for him to fit in.
  7. 7
    Pack the rest of your rice mixture around the bird, and on top.
  8. 8
    Bake at 190 =F8C for 1 hour, then turn it down to 160 =F8C= for 4 hours (depending on your elevation).
  9. 9
    Remove the bird from the oven, and place him on a separate platter.
  10. 10
    Scoop out all the stuffing and
  11. 11
    mix it all together with the stuffing that was on and around the bird.
  12. 12
    Re-stuff the bird.
  13. 13
    With the stuffing that is left,
  14. 14
    mix it with the soup, UNDILUTED, straight from the can, and re-pack that around the bird as before.
  15. 15
    Return to the oven .TE (325) (160) for another hour.
  16. 16
    Author's Notes: I have, on occasion, managed to bring a bird or two home.
  17. 17
    A favorite recipe of mine originally called for a goose, but I've made it with duck as well.
  18. 18
    The bird and stuffing is very moist and quite delicious.
  19. 19
    I did not mention adding salt, because you should taste test to find out what is best for you.
  20. 20
    (I don't
  21. 21
    add any 'cause the flavor packet that comes with the rice is salty enough) I
  22. 22
    serve the bird separately (deboned) from the stuffing (with soup
  23. 23
    mix and without from inside the bird).
  24. 24
    Difficulty : easy.
  25. 25
    Precision : approximate measurements.
  26. 26
    ~

Nutrition Facts

Servings 1

Amount Per Serving
Calories 107.5kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.9mg1%
Total Carbohydrate 22.9g8%
Dietary Fiber 2.8g12%
Sugars 5.4g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, brownwild, chicken, chopped, duck, goose, green, halved, international, main, mushrooms, olives, rice, sautéing, stuffed, stuffing, title, twice
Read it online: https://www.chefs-mate.com/recipe/twice-stuffed-goose/