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- 12 pound goose
- 4 tablespoons rendered goose fat
- 1 cup diced onions
- 5 cups grated drained potatoes
- 1 egg, beaten
- 4 tablespoons salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- ½ teaspoon garlic powder
Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.
Sprinkle the garlic and remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten wit skewers. Place on rack in a roasting pan. Cover the pan and roast in a 350 degree oven for 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and brown. Serves 8 to 10.