Goose With Cornbread Stuffing

A Christmas Favorite!

• Ready In: 4 hrs 45 mins
• 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.