1326. FRUIT and BACON-STUFFED WILD GOOSE

yields 2 to 4 servings


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.


courtesy of: Christmas from Spike's & Jamie's Recipe Collection