Wild Goose with Giblet Stuffing
TOTAL TIME: Prep: 30 min. Bake: 2-1/2 hours
YIELD: 6-8 servings.
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
Ingredients
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1 wild goose (6 to 8 pounds)
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Lemon wedges
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Salt
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STUFFING:
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Goose giblets
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2 cups water
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10 cups crumbled cornbread
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2 large Granny Smith apples, chopped
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1 large onion, chopped
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1/3 cup minced fresh parsley
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1 to 2 tablespoons rubbed sage
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1 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
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Butter, softened
Directions
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1.
Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
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2.
Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, 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.
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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.
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