Don’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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