cup white wine or 1/2 cup additional chicken stock
Serving Size: 1 (322) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 533 g61 %
Total Fat 59.3 g91 %
Saturated Fat 18.8 g93 %
Cholesterol 190.6 mg
Sodium 504.8 mg
Dietary Fiber 4.8 g19 %
Sugars 10.9 g43 %
Protein 51.9 g
Prepare corn bread according to package directions;cool.
Rub salt on inside of goose cavity.
Prick skin well and set aside.
Cut cornbread into cubes, and place on baking pan.
Bake at 350*F for 15-20 minutes or until lightly browned.
Set aside in large bowl.
Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
Add broth; toss gently.
Stuff the goose body and neck cavities; truss opening.
Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
Place goose breast side up, over vegetables.
Pour wine or broth over goose.
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.