MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: ROAST GOOSE WITH STUFFING *** (KJWT81A)
  Categories: Main dish, Poultry, Party, Holiday
       Yield: 8 Servings
  
       1 ea Goose; (9-12 lb Canadian wil
       1 ea Tart apple; peeled and diced
      10 ea Dried figs; cut in 1/4’s
   2 1/2 c  Crumbled corn bread
       1 x  Salt to taste
       1 x  Ground pepper to taste
       3 tb Chopped parsley
       2 ts Chopped fresh savory
       1 x  Gravy:
   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.
   Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)
  
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