Roast Goose With Wild Rice-Chestnut Stuffing - cooking recipe

Ingredients

1 cup wild rice, raw
10 lbs goose
salt and pepper
4 tablespoons orange zest, grated
6 slices bacon, chopped
1 onion, chopped
1 cup celery, sliced (with leaves)
1/2 cup Italian parsley, chopped
1 (17 ounce) can whole chestnuts, drained and coarsely chopped
3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried marjoram

Preparation

Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
Preheat oven to 350\u00b0F.
Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
Prick skin and fat with a skewer in several places, being careful not to pierce meat.
Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
Fry bacon in a skillet until crisp. Add onion, celery and parsley and saute 5 minutes.
Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
Stuff goose with this mixture. \"Sew\" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
Remove to cutting board and let rest 15 minutes.
Remove stuffing to a bowl and carve goose.