Fruited stuffed wild goose
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 3-1/2 lb to 4 pound dressed wild goose |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | slices | Bacon |
| 1 | cup | Green onions; sliced |
| ¼ | cup | Green pepper; chopped |
| 1 | each | 8-ounce pckg herb-seasoned stuffing mix |
| 1¼ | cup | ;Water |
| 1 | cup | Dried peaches; chopped |
| ½ | cup | Pitted dates; chopped |
| 1 | each | Egg; slightly beaten |
Directions
Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender.
Combine stuffing mix, bacon, green onions, green pepper, 1-¼ cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.
Spoon any leftover dressing into a lightly greased baking dish.
Cover and bake at 350 degrees F for 40 minutes or until done. Yield: 2 to 4 servings.
From Virginia B. Stalder of Virginia in November, 1988"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-21-95