Yield: 2 servings
|1 each||3-1/2 lb to 4 pound dressed wild goose|
|1 cup||Green onions; sliced|
|¼ cup||Green pepper; chopped|
|1 each||8-ounce pckg herb-seasoned stuffing mix|
|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