Goose with Corn Bread Stuffing Recipe
Goose with Corn Bread Stuffing Recipe photo by Taste of Home
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Goose with Corn Bread Stuffing Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 3-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 45 min. Bake: 3-1/2 hours
MAKES: 10-12 servings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 350° for 3-1/2 to 4 hours or until a 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.
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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