*  Exported from  MasterCook  *
                         ROAST GOOSE WITH STUFFING
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Goose -- (9-12 lb Canadian
    1                    Tart apple -- peeled and diced
   10                    Dried figs -- cut in 1/4’s
    2 1/2   c            Crumbled corn bread
                         Salt to taste
                         Ground pepper to taste
    3       tb           Chopped parsley
    2       ts           Chopped fresh savory
    1 1/2   c            Reserved goose broth
   1-2     T  flour Remove the neck and gizzard and place
   in a saucepan with about 1 qt. of water and let simmer
   lightly for several hours while partially covered.
   Reduce to about 2 cups and season with salt. Mix
   remaining ingredients, except for gravy, together and
   adjust seasoning by tasting.  Stuff, lace, and truss
   the bird and roast in a 325' oven, breast down, for 1
   1/2 hours.Draw off fat as it accumulates. Turn and
   roast another 1 1/2 hours (or longer for a larger
   bird) until juices run clear when pricked where the
   thigh attaches >> to the body. Remove when done and
   let rest on a heated serving platter while you prepare
   the gravy. Pour off all but 2 Tbls. of the fat and
   sprinkle with the flour. Set the roasting pan over low
   heat and stir for one minute while scraping up all the
   brown bits. Add the broth and stir until smooth.
    Season to taste with salt and pepper and serve in a
   boat with goose.
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