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Roast Goose with Potato and Bread Stuffing

 Wash the goose and sprinkle salt and pepper inside the bird. Fill with Potato and Bread Stuffing. Liberally salt and pepper the outside. After securing the stuffed cavity with skewers, place the bird, breast side down, on a wire rack in a roasting pan. Add the water and cover, or tent with foil. Roast in a preheated 350 F oven for 5 hours. Remove the cover and turn breast side up, for browning, for the last 30 minutes.
 Bake the extra stuffing in a buttered dish for the last 30 minutes of the baking time for t
he goose.
 Make gravy by removing fat, adding 2 cups water to the brownings and thickening with 2 tablespoons cornstarch dissolved in cup water. Stir over low heat until all the brownings have dissolved and the mixture has thickened.

Serves 6

1 (6>8-pound) fresh dressed goose.
Salt and pepper
2 cups water

1 recipe Potato and Bread Stuffing

Gravy:
2 cups water
2 tablespoons cornstarch
cup cold water

 

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Betty Groffs newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

Betty Groffs Country Goodness Cookbook $17.95. Add To Cart

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