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Title: Fruited Stuffed Wild Goose
Categories: Entree Holiday Southern
Yield: 2 Servings
| 1 | 3-1/2 lb to 4 pound dressed wild goose | |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 6 | sl | Bacon |
| 1 | c | Green onions; sliced |
| 1/4 | c | Green pepper; chopped |
| 1 | 8-ounce pckg herb-seasoned stuffing mix | |
| 1 1/4 | c | ;Water |
| 1 | c | Dried peaches; chopped |
| 1/2 | c | Pitted dates; chopped |
| 1 | Egg; slightly beaten |
Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender. Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F. Spoon any leftover dressing into a lightly greased baking dish. Cover and bake at 350 degrees F for 40 minutes or until done. Yield: 2 to 4 servings.
From Virginia B. Stalder of Virginia in November, 1988 "Southern Living" Typos by Jeff Pruett
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