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I cook goose, for Christmas. Stuffed with sausage and apples, sauteed and "mellowed" with port or sherry. Not much to it, just make the stuffing, which takes awhile to peel, pare, and cook, put it in the goose, puncture the skin all over, put it in a pre- heated oven at about 425 degrees, and wait. I prefer counting 20 minutes per pound, and monitoring to prevent overdoing it, to ensure that as much grease is expressed as possible, and the stuffing has a chance to permeate the bird. Some might say 15. Anyway, the typical goose from the grocery takes about 2 and a half hours.......... |
