Goose With Cornbread Stuffing

Submitted by Leslie O

"A Christmas Favorite!"

 

• Ready In: 4hrs 45mins
• Ingredients: 20
• Serves: 10-12

ingredients

• 8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix
• 1 (10 -12 lb) domestic goose
• salt
• 1 2⁄3 cups chopped onions
• 2 cups sliced fresh mushrooms
• 2 cups sliced celery
• 6 tablespoons butter
• 1 1⁄2 cups grated peeled apples
• 1 cup chopped pecans
• 3⁄4 cup shredded carrot
• 2 tablespoons minced fresh parsley
• 3⁄4 teaspoon dried thyme
• 3⁄4 teaspoon marjoram
• 3⁄4 teaspoon rubbed sage
• 1⁄4 teaspoon pepper
• 1 cup chicken stock or 1 cup chicken broth
• 3 medium carrots, cut into chunks
• 1 medium onion, cut into 6 wedges
• 3 garlic cloves, minced
• 1⁄2 cup white wine or 1/2 cup additional chicken stock

directions

1. Prepare corn bread according to package directions;cool.
2. Rub salt on inside of goose cavity.
3. Prick skin well and set aside.
4. Cut cornbread into cubes, and place on baking pan.
5. Bake at 350*F for 15-20 minutes or until lightly browned.
6. Set aside in large bowl.
7. Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
8. Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
9. Add broth; toss gently.
10. Stuff the goose body and neck cavities; truss opening.
11. Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
12. Place goose breast side up, over vegetables.
13. Pour wine or broth over goose.
14. Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.