Goose with Corn Bread Stuffing |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 Ingredients:
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 |
Directions:
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 meat 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.
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