Subj : 3/19 Poultry Day 4
To   : All
From : Ben Collver
Date : Thu Mar 19 2026 06:54 am

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      Title: Roast Goose With Stuffing
 Categories: Goose, Poultry, Party, Holiday
      Yield: 8 Servings

      9 lb Canadian goose; up to 12 lb
      1    Tart apple; peeled & diced
     10    Dried figs; quartered
  2 1/2 c  Corn bread; crumbled
           Salt; to taste
           Ground pepper; to taste
      3 tb Parsley; chopped
      2 ts Fresh savory; chopped
           Gravy:
  1 1/2 c  Reserved goose broth
      1 tb Flour; up to 2 tb

  Remove the neck and gizzard and place in a saucepan with about 1 qt
  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?F 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 tb 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.

  Recipe by Okla (a goose hunter)

  Posted by: Jay Morton (KJWT81A)

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