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Stuffed Roast Goose

Stuffed Roast Goose

1 whole wild Canada goose, 3-5 pounds with the skin on
Salt and pepper
1 recipe Chestnut Dressing or other favorite dressing

Heat oven to 400. Sprinkle cavity of goose lightly with salt and pepper. Stuff lightly with Chestnut Dressing. Tuck the wing tips behind back. Tie drumsticks across cavity. Place goose, breast side up on rack in roasting pan. Sprinkle lightly with salt and pepper. Roast for one hour, basting with pan juices frequently. Drain and discard fat during roasting. Reduce oven temperature to 325. Roast until goose is desired doneness, 1 to 1 ½ hours longer, basting frequently.
Makes 3-5 servings

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Reading Farmers' Almanac on Tablet with Doggie

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