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Stuffed Goose

9 lb To 10 pound dressed goose
3 c Cooked rice
1 1/2 c Cooking apples; peeled and chopped
1/2 c Raisins
1/2 c Onion; chopped
1 ts Dried whole rosemary
1/2 ts Salt
1/8 ts Pepper
1 Egg; beaten
Fresh parsley (optional)
Orange slices (optional)

Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with water; pat dry. Prick skin with a fork at 2-inch intervals.

Combine rice and next 7 ingredients, stirring well. Spoon mixture into cavity; close with skewers. Truss goose, and place, breast side up, on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 2 to 2-1/2 hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired. Yield: 5 to 7 servings.

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