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

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