Roast Goose With Stuffing

Recipe Ingredients

1		Goose - (9-12 lb Canadian
1		Tart apple - peeled and diced
10		Dried figs - cut in 1/4's
2 1/2 cups	400g / 14oz	Crumbled corn bread
		Salt to taste
		Ground pepper to taste
3 tablespoons	45ml	Chopped parsley
2 teaspoons	10ml	Chopped fresh savory
		Gravy
1 1/2 cups	355ml	Reserved goose broth
1 tablespoon	15ml	Flour +/-

Recipe Instructions

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 325F 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.

Source:
Bailiwick Inn

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