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Wild Goose with Giblet Stuffing

 Wild Goose with Giblet Stuffing
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
6-8 ServingsPrep: 30 min. Bake: 2-1/2 hours


  • 1 wild goose (6 to 8 pounds)
  • Lemon wedges
  • Salt
  • 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


  • 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

2 of 2

Wild Goose with Giblet Stuffing (continued)

Directions (continued)

  • 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.