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Goose with Corn Bread Stuffing

I've been making this special entree ever since my husband and I were first married many years ago. The dressing pairs well with the moist meat. —Patsy Faye Steenbock, Riverton, Wyoming

10-12 ServingsPrep: 45 min. Bake: 3-1/2 hours

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

2 of 2

Goose with Corn Bread Stuffing (continued)

Directions (continued)

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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.