AuthorRachel Clifton-CochranStuffed Wild Goose is the best deep woods recipe for cooking a whole goose. This is the recipe that will make your kill the highlight of dinner!
PREHEAT the oven to 350 degrees and spray your roasting pan with vegetable oil.
Wash and rinse the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously; set aside.
In a skillet over medium-high heat, add butter and saute the celery and onion until tender and transparent . Pour into a large bowl.
Add the sliced apples, bread, white sugar and final teaspoon of kosher salt; toss generously.
Whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture. Toss well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.
Let the bird rest for at least 20 minutes before carving; remove the stuffing and cover to keep warm.
Ingredients
Directions
PREHEAT the oven to 350 degrees and spray your roasting pan with vegetable oil.
Wash and rinse the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously; set aside.
In a skillet over medium-high heat, add butter and saute the celery and onion until tender and transparent . Pour into a large bowl.
Add the sliced apples, bread, white sugar and final teaspoon of kosher salt; toss generously.
Whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture. Toss well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.
Let the bird rest for at least 20 minutes before carving; remove the stuffing and cover to keep warm.
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