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Fruited Stuffed Wild Goose
Fruited Stuffed Wild Goose
1 wild goose, 3 1/2 lb to 4 pounds, dressed
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
1 cup green onions; sliced
1/4 cup green pepper; chopped
1 (8-ounce) package herb-seasoned-stuffing mix
1 1/4 cup water
1 cup dried peaches; chopped
1/2 cup pitted dates; chopped
1 egg; slightly beaten
Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender.
Combine stuffing mix, bacon, green onions, green pepper, 1 1/4 cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.
Spoon any leftover dressing into a lightly greased baking dish. Cover and bake at 350 degrees F for 40 minutes or until done.
Yield: 2-4 servings
