Roast goose with garlic, onion and sage stuff

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Title: Roast goose with garlic, onion and sage stuff
Categories: Bon Appetit, Game
Yield: 6 Servings

===Stuffing===
1/4 c Unsalted butter
2 sm Onions; finely chopped
2 Celery stalks; diced
5 Garlic cloves; chopped
1 pk Cubed herbed stuffing -
Mix (14 oz)
5 1/2 tb Rubbed or ground dried sage
3/4 ts Salt
1/2 ts Dried oregano; crumbled
1/2 ts Dried thyme; crumbled
1/2 ts Pepper
1/2 ts Italian seasoning
2 Eggs; beaten to blend
1 c Chicken stock OR
Canned broth
===Goose===
1 (12 lb) goose; fat removed
1 Lemon; halved
3 sl Bacon

FOR STUFFING: Melt butter in heavy large skillet over medium heat. Add
onions, celery and garlic and sauté; until soft, about 8 minutes.
Combine stuffing mixture, sage, salt, oregano, thyme, pepper and
Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add
stock and mix well. Set aside.

FOR GOOSE: Preheat oven to 450F.
Rinse goose inside and out; pat dry, using paper towel. Rub goose
inside and out with halved lemon. Season goose inside and out with
salt and pepper. Fill main cavity and neck cavity loosely with
stuffing.
Place any remaining stuffing in small buttered baking dish and
cover with foil.
Run fingers between breast meat and skin to loosen skin. Place
bacon slices under breast skin. Wrap goose in cheesecloth. Place
goose on rack set into large roasting pan.
Roast goose 30 minutes. Reduce heat to 350F. Continue roasting
until meat thermometer inserted into thickest part to thigh registers
180F, basting every 20 minutes with pan juices, about 1 hour 20
minutes.
Place stuffing in covered baking dish in oven during last 40
minutes.
Remove cheesecloth. Transfer goose to platter. Pass stuffing
separately.
Yield: 6 servings.

Source: Bon Appetit; November, 1991.
Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.

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