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Roast Goose With Hazelnut, Wild Rice and Green Apple Stuffing
from the kitchen of Sharmagne Leland-St. John

1 12-15 pound goose
4-5 cups  wild rice cooked in vegetable broth
3/4 cup hazelnuts coarsely chopped
2 Granny Smith or Pippin apples peeled, cored and cut into cubes
3/4 cup finely chopped onion
3 teaspoons dried savory
4 tablespoons chopped curly parsley
Freshly ground black pepper

Wash the goose under cold water.  Remove the neck, heart, liver and gizzard
and place them in a saucepan with 4 cups vegetable broth.  Let simmer gently
for several hours in a partially covered pan.  Reduce to 2 cups.  Season the
broth to taste with the salt.

Meanwhile, mix together the cooked wild rice, hazelnuts, apples, onion,
savory and parsley.  Season to taste with salt and pepper.  Fill the cavity and
neck cavity of the goose with the stuffing mix.  Skewer closed, and lace string
around skewers, then truss the bird.  Roast in a preheated 325 oven, breast
down for 1 3/4 hours, basting frequently and drawing off the fat as it
accumulates, then turn and roast for approximately 1 3/4 hours.  Slightly more for a
14-15 pound goose.  When done the juices should run clear when the thigh is
pricked where it attaches to the body. 

Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over
the bottom of the roasting pan.  Use more for thicker gravy.  Put the pan over
a low flame and stir for 2 minutes mixing all the pan scrapings.  Add the
broth from the neck and gizzard and whisk until smooth.  Season to taste with salt
and pepper. 

Remove the skewers and string before carving.

Be very careful not to start an oven fire when cooking goose.  Keep draining
the fat off as soon as it accumulates.  Fat may be frozen for later use.

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