The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider

Author:Philip Hasheider
Language: eng
Format: epub
Publisher: MBI
Published: 2010-03-01T05:00:00+00:00

Dressing

2 qts. dried bread, chopped

1 large onion, chopped

Giblets

Giblet stock

2 diced apples

Salt

Pepper

Sage

Garlic

Boil giblets until tender; reserve stock. Remove skin from giblets and chop fine. Combine bread, onion, and apples; mix well. Add salt, pepper, sage, and garlic to taste. Moisten with giblet stock.

Rub cavity of goose with teaspoon salt per pound. Bake at 375°F for 15 to 20 minutes. Dip out fat and stuff the bird. Prick fat on back, around the tail, and the skin around the wings and legs. Cover and roast at 325°F for 4 hours for an 8-pound goose; 4 hours for an 11-pound bird. If goose is very fat, remove excess fat from pan during roasting.

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