Roast goose with stuffing

8 servings

Ingredients

Quantity Ingredient
1 Goose; (9-12 lb Canadian wil
1 Tart apple; peeled and diced
10 Dried figs; cut in 1/4's
2½ cup Crumbled corn bread
Salt to taste
Ground pepper to taste
3 tablespoons Chopped parsley
2 teaspoons Chopped fresh savory
Gravy:
1½ cup Reserved goose broth

Directions

1-2 T flour Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325' oven, breast down, for 1½ hours.Draw off fat as it accumulates. Turn and roast another 1 ½ hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >> to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls.

of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.

Add the broth and stir until smooth.

Season to taste with salt and pepper and serve in a boat with goose.

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