---

---

---

Roast Goose with Corn Bread Stuffing
 
 

Prepare goose for roasting. Season body cavity with salt and pepper, and spoon stuffing into bird. Place goose, breast side up, on a rack in an uncovered pan. Roast in a slow oven (325° F.) from 3-4 hours if bird is from 10-12 pounds. No basing is required. Corn Bread Stuffing ½ cup butter 1½ cups chopped celery ½ cup chopped parsley 2 small onions, chopped 2 quarts corn bread crumbs ½ teaspoon thyme 1½ teaspoons salt dash pepper Cook celery, parsley and onion in melted fat for a few minutes. Add to corn bread crumbs and dry seasonings and stir all together.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.