"If the Amish
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Roast Goose with Potato and Bread Stuffing
| Wash the
goose and sprinkle salt and pepper inside the bird. Fill with Potato and
Bread Stuffing. Liberally salt and pepper the outside. After securing
the stuffed cavity with skewers, place the bird, breast side down, on a
wire rack in a roasting pan. Add the water and cover, or tent with foil.
Roast in a preheated 350° F oven for 5 hours. Remove the cover and turn
breast side up, for browning, for the last 30 minutes.
Bake the extra stuffing in a buttered dish for the last 30 minutes
of the baking time for the
Make gravy by removing fat, adding 2 cups water to the brownings
and thickening with 2 tablespoons cornstarch dissolved in
¼ cup water. Stir over low heat until all the brownings have dissolved
and the mixture has thickened.
(6>8-pound) fresh dressed goose.
Salt and pepper
2 cups water
1 recipe Potato
and Bread Stuffing
2 cups water
2 tablespoons cornstarch
¼ cup cold water
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
$17.95. Add To Cart
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