Christmas Goose
Ingredients
1 Goose, 12 to 14 pounds, thawed if frozen
Salt and pepper
grated rind of 2 oranges
Wild Rice Stuffing
6 slices bacon, chopped
1 onion, chopped
2 cups sliced celery with leaves
1/2 cup chopped parsley
4 cups cooked wild rice
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried marjoram
Directions
Remove giblets from goose. Remove loose fat. Sprinkle goose inside and out with salt and pepper. Rub with Orange rind.
Stuffing
Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and saute for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.
Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.) Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in preheated 350 degree oven for 25 minutes per pound.
Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges.