Wild goose with giblet stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Wild goose |
| (6 to 8 pounds dressed) | ||
| Lemon wedges | ||
| Salt | ||
| STUFFING: | ||
| Goose giblets | ||
| 2 | cups | Water |
| 10 | cups | Crumbled corn bread |
| 2 | larges | Granny Smith apples -- |
| Chopped | ||
| 1 | large | Onion -- chopped |
| ⅓ | cup | Minced fresh parsley |
| 2 | tablespoons | Rubbed sage |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | Teaspqon | |
| Butter or margarine, | ||
| Softened | ||
| Garlic powder | ||
Directions
Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the Gorn bread, apples, onion, parsley, sage, salt, pePper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; 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 deg. for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Yield: 6-8 servings Recipe By : Taste of Home