Wild Goose with Giblet Stuffing |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This recipe is one of our favorite ways to prepare goose and it's especially nice for the holidays. My husband does a lot of hunting, so I'm always looking for new ways to fix game. Louise Laginess, East Jordan, Michigan Ingredients:
1 wild goose (6 to 8 pounds) |
lemon wedges |
salt |
stuffing: |
goose giblets |
2 cups water |
10 cups crumbled corn bread |
2 large granny smith apples, chopped |
1 large onion, chopped |
1/3 cup minced fresh parsley |
1 to 2 tablespoons rubbed sage |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
butter, softened |
Directions:
1. Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
2. Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the corn 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.
3. Bake, uncovered, at 325° 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.
|
|