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Wild Goose with Giblet Stuffing Recipe

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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

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Wild Goose with Giblet Stuffing Recipe

Prep: 30 min. Bake: 2-1/2 hours

Yield: 6-8 Servings

30 150 180

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

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 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.
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.

Originally published as Wild Goose with Giblet Stuffing in Taste of Home December/January 1994, p35

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