1 goose
3 onions - chopped
2 packages brown/wild rice
1 cup mushrooms - chopped
1/2 cup green olives - halved or chopped
1 can condensed cream of mushroom soup

1. In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package dictates.

2. In a separate skillet, saute the mushrooms, onions, and olives with butter. Mix the rice and the sauted stuff together.

3. Stuff this mixture into the bird's cavity, packing in as much as you can.

4. Place the bird in a pan or casserole that has tall sides, with just enough room for him to fit in. Pack the rest of your rice mixture around the bird, and on top. Bake at 190F for 1 hou, then turn it down to 160F for 4 hours (depending on your elevation).

5. Remove the bird from the oven, and place him on a separate platter. Scoop out all the stuffing and mix it all together with the stuffing that was on and around the bird. Re-stuff the bird. With the stuffing that is left, mix it with the soup,
undiluted, straight from the can, and re-pack that around the bird as before. Return to the oven (325) (160) for another hour.

Yield: 1 Servings