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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
Originally published as Goose with Corn Bread Stuffing in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2002, p117
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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