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Ingredients (Serves 4-6) |
1 8- to 10-pound goose,
dressed |
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1 teaspoon salt |
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˝ teaspoon pepper |
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12 bacon slices |
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2 cups sliced green onions |
˝ cup chopped green
bell pepper |
2 (8-ounce) packages
herb-seasoned stuffing
mix |
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2 ˝ cups chicken broth |
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2 cups chopped dried apricot |
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1 cup chopped dates |
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2 large eggs |
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Remove goose giblets and neck, and reserve for another use. Rinse goose
with cold water; pat dry. Sprinkle goose cavity with salt and pepper.
Cook bacon in a large skillet until crisp; remove bacon, reserving
drippings in skillet. Crumble bacon, and set aside.
Sauté green onions and bell pepper in drippings until crisp-tender.
Stir together green onion mixture, bacon, stuffing mix, and next 4
ingredients; spoon 4 cups mixture into goose cavity. Spoon remaining
mixture into a lightly greased baking dish. Close cavity with skewers,
and truss. Place goose, breast side up, on a rack in a roasting pan.
Bake at 350 degrees for 3 hours or until a meat thermometer inserted
into thickest portion registers 180 degrees.
Bake remaining stuffing, covered, at 350 degrees for 40 minutes.
Serve with goose.
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