Roast Goose with Cranberry Walnut Stuffing

roastgoosewcranDon’t wait for a special occasion to enjoy this treat.  This works great for a plucked bird but in our family, plucked birds are hard to come by, as skinning is much faster (and a great excuse to use bacon).

  • 1 whole goose, skinned
  • 3-4 cups white wine
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 1/2 cup onion, diced
  • 1 cup celery, chopped
  • 2 cups bread stuffing cubes
  • 1 cup crumbled cornbread
  • 1/2 cup walnuts
  • 1/4 cup dried cranberries
  • 1 egg, lightly beaten
  • 1 1/2 cups chicken broth
  • 1 tablespoon dried parsley
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 6-8 slices bacon
  • White wine for basting

In a kitchen size trash bag, marinate goose overnight in white wine and a tablespoon of salt.  (Double the bag and place in a bowl in case of leakage.)  In a skillet on medium-high heat, sauté onion and celery in olive oil until soft.  In a medium bowl mix remaining ingredients except the bacon slices.  Place goose in roasting pan, breast-side up.  Stuff goose with stuffing mixture.  Tie legs together with cooking twine.  Completely cover the goose breast with bacon slices.  Cook in a preheated, 400º oven, 25 minutes.  Turn oven to 325º and continue roasting for an additional hour or until birds reach desired tenderness or temperature, 130º – rare, 140º – medium rare, 150º – medium, 160º – well done.  Baste frequently with white wine and bacon drippings.  Let sit 10 minutes before carving.



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