Ingredients
1 wild goose (6 to 8 pounds)Lemon wedgesSaltSTUFFING:Goose giblets2 cups water10 cups crumbled cornbread2 large Granny Smith apples, chopped1 large onion, chopped1/3 cup minced fresh parsley1 to 2 tablespoons rubbed sage1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powderButter, softened
Preparation
Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter.
Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.
