Wild Goose with Giblet Stuffing Recipe

Wild Goose with Giblet Stuffing Recipe
Wild Goose with Giblet Stuffing Recipe photo by Taste of Home
Publisher Photo

Wild Goose with Giblet Stuffing Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours

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

  • 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
  1. Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWild Goose with Giblet Stuffing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review