Goose with Corn Bread Stuffing Recipe

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 domestic goose (10 to 12 pounds)
• 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 carrots
• 2 tablespoons minced fresh parsley
• 3/4 teaspoon each dried thyme, marjoram and rubbed sage
• 1/4 teaspoon pepper
• 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 additional chicken broth

Directions

• Prepare corn bread according to package directions; cool on a wire rack. Rub inside of goose cavity with salt. Prick skin well; set aside. Cut corn bread into cubes; place on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned. Place in a large bowl.
• In a skillet, saute chopped onions, mushrooms and celery in butter; add to corn bread cubes. Gently stir in apples, pecans, shredded carrots, parsley, herbs and pepper. Add broth; toss gently. Stuff the goose body and neck cavities; truss opening.
• Place carrot chunks, onion wedges and garlic in a shallow roasting pan. Place goose breast side up over vegetables. Pour wine or additional broth over goose.
• Bake, uncovered, at 350° for 3-1/2 to 4 hours or until a 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. Yield: 10-12 servings.

Goose with Corn Bread Stuffing published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p117