Description
This recipe is one of fantastic ways to prepare goose and it's especially nice for the holidays or for special occasions.
Ingredients
1 wild goose (6 to 8 pounds)
Lemon wedges
Salt
Stuffing:
Goose giblets
2 cups water
10 cups crumbled cornbread
2 large Granny Smith apples, chopped
1 large onion, chopped
1/3 cup minced fresh parsley
1 to 2 tbsp rubbed sage
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Butter, softened
Directions
Rub inside goose cavity with lemon and salt, set aside.
In a saucepan, cook giblets in water until tender, about 20-30 min.
Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing and toss gently.
Stuff the body and neck cavity, truss openings.
Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter.
Bake uncovered, at 325° for 25 min per pound or until fully cooked and tender.
TIPS:
If goose is an older bird, add 1 cup of water to pan and cover for the last h of baking.
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