Travel Down Pillow / Crib Pillow 12 X 16"
On SALE for only $39.00
Some call it an airline pillow and others use it as a crib pillow
Travel Pillow Cases 12x16"
On SALE for only $9.99
Available in colors: White, Cream, Light Blue, Light Pink, Light Green, Navy and Dark Green
Prime White Goose Down Pillow Queen 20"X30"
On SALE for only $99.00
You don't have to pay higher prices for higher quality
Queen Sized Goose Down Comforter 90" X 95" - Made in USA
On SALE for only $385.00
Warm and cuddlesome, soft and cozy, light and airy.
Prime White Goose Down Crib Comforter 32" x 44"
On SALE for only $88.00
It's super breathable, soft and totally washable.
Premium Goose Down Sleeping Bags 4 Lbs. - 25F
On SALE for only $379.00
Outdoors Adventurers, Quality when it counts the most.
Premium White Goose Down Pillow Body 20 X 54"
On SALE for only $215.00
High Quality and Comfort, Luxurios and Elegant
About Goose Down
HOW TO COOK A GOOSE
From the kitchen of Don Shingler, Jr.
Published in "Bon Appetit" Nov. 1991, page 182.
Select a goose of 10Lbs to 14Lbs. Preheat the oven at 350° and plan to roast the bird for 20 minutes per pound.
Add 30 to 45 minutes to cooking time if the goose is stuffed.
STUFFING: 1 to 2 white onions, finely chopped
½ tsp thyme
2 stalks celery, diced
½ tsp pepper
5 cloves garlic, sliced or pressed
2 eggs, beaten
24 ounces bread crumbs (Pepperidge Farms Herb Seasoned) or equal
½ tsp Italian herb blend
3/4 tsp salt
¼ to ½ cup chicken broth
1½ tbs sage
3 slices salt pork, sliced thin
½ tsp oregano
1/8 lb butter
Melt butter and saute onions, celery and garlic until soft. Mix bread crumbs, salt, sage, thyme and other spices and stir in beaten eggs. Add sauted mixture above. Then add enough broth to moisten the dressing,mixing thoroughly. The stuffing should not be too wet as the goose adds its juices to it while it roasts.
Wash the goose and pat it dry. Moisten inside and out with lemon juice and sprinkle with salt and pepper. Stuff loosely. (Any extra dressing can be baked separately.) Slip salt pork slices under skin of breast, and tie it in place when you truss the legs together. Do not prick the skin of the goose. Use a rack to hold the goose above the bottom of the roasting pan. Cover the breast of the goose with cheese cloth until the last hour of cooking. As rendered fat accumulates in the bottom of the roasting pan, remove it. Savor the incredible aroma of roasting goose while your mouth waters and you prepare the rest of the feast.
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