1 (12 ounce) package frozen chopped spinach, thawed and drained
6 cups cooked goose
1/4 cup butter
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil, crushed
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon dried thyme
3 tablespoons fresh lemon juice
1/4 teaspoon dried marjoram
1 teaspoon dried rosemary sprigs
Place spinach in a large resealable plastic bag; store in refrigerator.
In a large skillet, cook butter over low heat. Add the goose, onion, garlic powder, salt, oregano, basil, paprika, rosemary, oil, garlic, thyme, lemon juice and marjoram. Cook until goose is cooked through; remove from skillet.
While the roast is cooking, cut the turkey into 1/4 inch slices. Place turkey slices on a serving platter.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Place the roast over medium heat. Add the sage leaves, and simmer for about 5 minutes. Add the vegetables, and saute for 5 minutes. Add the parsley and cook for about 1 minute. Add rosemary and lemon juice, and saute for 2 minutes. Stir in the parsley, and simmer for about 30 minutes more. Add the parsley, oregano, and basil, and stir well.