Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 3-1/2 lb to 4 pound dressed 1 ea 8-ounce pckg herb-seasoned
-wild goose -stuffing mix
1/2 ts Salt 1 1/4 c ;Water
1/8 ts Pepper 1 c Dried peaches; chopped
6 sl Bacon 1/2 c Pitted dates; chopped
1 c Green onions; sliced 1 ea Egg; slightly beaten
1/4 c Green pepper; chopped

Remove giblets and neck from goose; reserve for other uses. Rinse
goose thoroughly with cold water; pat dry. Sprinkle salt and pepper
inside cavity of goose.
Cook bacon in a large skillet until crisp; remove bacon, reserving
drippings in skillet. Crumble bacon, and set aside. Saute green
onions and green pepper in drippings until crisp-tender.
Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups
water, peaches, dates, and egg, stirring well. Spoon mixture into
goose cavity; close with skewers. Truss goose, and place breast side
up on rack in a roasting pan. Insert meat thermometer in thigh,
making sure it does not touch bone. Bake, uncovered, at 350 degrees
F for 1 hour and 45 minutes or until meat thermometer registers 185
degrees F.
Spoon any leftover dressing into a lightly greased baking dish.
Cover and bake at 350 degrees F for 40 minutes or until done. Yield:
2 to 4 servings.

From Virginia B. Stalder of Virginia in November, 1988 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-21-95

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