MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Roast goose with garlic, onion and sage stuff
  Categories: Bon Appetit, Game
       Yield: 6 Servings
     1/4 c  Unsalted butter
       2 sm Onions; finely chopped
       2    Celery stalks; diced
       5    Garlic cloves; chopped
       1 pk Cubed herbed stuffing -
            Mix (14 oz)
   5 1/2 tb Rubbed or ground dried sage
     3/4 ts Salt
     1/2 ts Dried oregano; crumbled
     1/2 ts Dried thyme; crumbled
     1/2 ts Pepper
     1/2 ts Italian seasoning
       2    Eggs; beaten to blend
       1 c  Chicken stock OR
            Canned broth
       1    (12 lb) goose; fat removed
       1    Lemon; halved
       3 sl Bacon
   FOR STUFFING: Melt butter in heavy large skillet over medium heat. Add
   onions, celery and garlic and sauté; until soft, about 8 minutes.
      Combine stuffing mixture, sage, salt, oregano, thyme, pepper and
   Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add
   stock and mix well. Set aside.
   FOR GOOSE: Preheat oven to 450F.
      Rinse goose inside and out; pat dry, using paper towel. Rub goose
   inside and out with halved lemon. Season goose inside and out with
   salt and pepper. Fill main cavity and neck cavity loosely with
      Place any remaining stuffing in small buttered baking dish and
   cover with foil.
      Run fingers between breast meat and skin to loosen skin. Place
   bacon slices under breast skin. Wrap goose in cheesecloth. Place
   goose on rack set into large roasting pan.
      Roast goose 30 minutes. Reduce heat to 350F. Continue roasting
   until meat thermometer inserted into thickest part to thigh registers
   180F, basting every 20 minutes with pan juices, about 1 hour 20
      Place stuffing in covered baking dish in oven during last 40
      Remove cheesecloth. Transfer goose to platter. Pass stuffing
      Yield:  6 servings.
   Source:  Bon Appetit; November, 1991.
      Formatted for MC by Sharon F. Klinger,