Roast Goose With Stuffing

* Exported from MasterCook *

ROAST GOOSE WITH STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Poultry
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Goose -- (9-12 lb Canadian
wil
1 Tart apple -- peeled and diced
10 Dried figs -- cut in 1/4's
2 1/2 c Crumbled corn bread
Salt to taste
Ground pepper to taste
3 tb Chopped parsley
2 ts Chopped fresh savory
Gravy:
1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place
in a saucepan with about 1 qt. of water and let simmer
lightly for several hours while partially covered.
Reduce to about 2 cups and season with salt. Mix
remaining ingredients, except for gravy, together and
adjust seasoning by tasting. Stuff, lace, and truss
the bird and roast in a 325' oven, breast down, for 1
1/2 hours.Draw off fat as it accumulates. Turn and
roast another 1 1/2 hours (or longer for a larger
bird) until juices run clear when pricked where the
thigh attaches >> to the body. Remove when done and
let rest on a heated serving platter while you prepare
the gravy. Pour off all but 2 Tbls. of the fat and
sprinkle with the flour. Set the roasting pan over low
heat and stir for one minute while scraping up all the
brown bits. Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a
boat with goose.



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