Goose With Cornbread Stuffing

Name: Goose With Cornbread Stuffing
Ingredients: 8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix; 1 (10 -12 lb) domestic goose; salt; 1 2/3 cups chopped onions; 2 cups sliced fresh mushrooms; 2 cups sliced celery; 6 tablespoons butter; 1 1/2 cups grated peeled apples; 1 cup chopped pecans; 3/4 cup shredded carrot; 2 tablespoons minced fresh parsley; 3/4 teaspoon dried thyme; 3/4 teaspoon marjoram; 3/4 teaspoon rubbed sage; 1/4 teaspoon pepper; 1 cup chicken stock or 1 cup chicken broth; 3 medium carrots, cut into chunks; 1 medium onion, cut into 6 wedges; 3 garlic cloves, minced; 1/2 cup white wine or 1/2 cup additional chicken stock

20 ingredients

14 steps

Ingredients

8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix
1 (10 -12 lb) domestic goose
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrot
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or 1 cup chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or 1/2 cup additional chicken stock

Directions

1

Prepare corn bread according to package directions;cool.
2

Rub salt on inside of goose cavity.
3

Prick skin well and set aside.
4

Cut cornbread into cubes, and place on baking pan.
5

Bake at 350*F for 15-20 minutes or until lightly browned.
6

Set aside in large bowl.
7

Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
8

Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
9

Add broth; toss gently.
10

Stuff the goose body and neck cavities; truss opening.
11

Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
12

Place goose breast side up, over vegetables.
13

Pour wine or broth over goose.
14

Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.