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Roast Goose With Orange Cranberry Stuffing

Submitted by Matrinka

Ingredients

1-8-10lb goose, defrosted, rinsed with cold water

(Note: IF your goose is a wild one, it may have a fishy smell. If so, pack the body cavity with saurkraut for the first half of cooking time, discard, then stuff with the following stuffing recipe.)

Orange-Cranberry Stuffing

1lb bread, cubed and dried
3 eggs, beaten
2 tins Mandarin oranges
1 cup orange juice, plus juice from Mandarin oranges
1 cup fresh or frozen cranberries, cut in halves

Directions

Mix together well. Pack inside goose. Add a little melted butter to the leftovers and bake in a well-greased casserole.

Roast the goose at 325F on a rack with a deep roasting pan underneath to catch grease. Stab all around the back, to allow fat to drain out. You may need to repuncture the holes during roasting. Roast until juices run clear from thigh meat and skin is crisp, about 3-5 hours. Let stand briefly before serving.

One 8lb goose feeds 4 people.