Goose With Cornbread Stuffing |
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Prep Time: 45 Minutes Cook Time: 195 Minutes |
Ready In: 240 Minutes Servings: 12 |
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A Christmas Favorite! Ingredients:
8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix |
1 (10 -12 lb) domestic goose |
salt |
1 2/3 cups chopped onions |
2 cups sliced fresh mushrooms |
2 cups sliced celery |
6 tablespoons butter |
1 1/2 cups grated peeled apples |
1 cup chopped pecans |
3/4 cup shredded carrot |
2 tablespoons minced fresh parsley |
3/4 teaspoon dried thyme |
3/4 teaspoon marjoram |
3/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 cup chicken stock or 1 cup chicken broth |
3 medium carrots, cut into chunks |
1 medium onion, cut into 6 wedges |
3 garlic cloves, minced |
1/2 cup white wine or 1/2 cup additional chicken stock |
Directions:
1. Prepare corn bread according to package directions;cool.
2. Rub salt on inside of goose cavity.
3. Prick skin well and set aside.
4. Cut cornbread into cubes, and place on baking pan.
5. Bake at 350*F for 15-20 minutes or until lightly browned.
6. Set aside in large bowl.
7. Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
8. Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
9. Add broth; toss gently.
10. Stuff the goose body and neck cavities; truss opening.
11. Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
12. Place goose breast side up, over vegetables.
13. Pour wine or broth over goose.
14. Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.
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