Fruited stuffed wild goose

Yield: 2 servings

Measure 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

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

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