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1993-01-25
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Digest: #105
Date: 21 Mar 91 21:13:18 GMT
From: mtucker@greyrock.MSO.ColoState.EDU (Michael R. Tucker)
Subject: POULTRY: Twice Stuffed Goose
I have, on occasion, managed to bring a bird or two home. A favorite
recipe of mine originally called for a goose, but I've made it with
duck as well.
TWICE STUFFED GOOSE
1 goose(or duck)
2-3 onions, chopped
2 packages brown/wild rice
1 cup mushrooms, chopped
1/2 cup green olives, halved or chopped
1 can condensed Cream of Mushroom soup
In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the
package dictates. In a separate skillet, saute the mushrooms, onions,
and olives with butter. Mix the rice and the sauted stuff together.
Stuff this mixture into the bird's cavity, packing in as much as you
can. Place the bird in a pan or casserole that has tall sides, with
just enough room for him to fit in. Pack the rest of your rice mixture
around the bird, and on top. Bake at 375 for one hour, then turn it
down to 325 for 4 hours (depending on your elevation). Remove the bird
from the oven, and place him on a separate platter. Scoop out all the
stuffing and mix it all together with the stuffing that was on and
around the bird. Re-stuff the bird. With the stuffing that is left, mix
it with the soup, UNDILUTED, straight from the can, and re-pack that
around the bird as before. Return to the oven (325) for another hour.
The bird and stuffing is very moist and quite delicious. I did not
mention adding salt, because you should taste test to find out what is
best for you. (I don't add any 'cause the flavor packet that comes with
the rice is salty enough) I serve the bird separately (deboned) from
the stuffing (with soup mix & without from inside the bird). Hope You
Like It!
Mike Tucker mtucker@greyrock.mso.colostate.edu