Wild Goose with Giblet Dressing

This recipe is one of our favorite ways to prepare goose and it’s especially nice for the holidays. My husband does a lot of hunting, so I’m always looking for new ways to fix game. — Louise Laginess, East Jordan, Michigan


  • 1 wild goose (6 to 8 pounds)wild goose
  • Lemon wedges
  • Salt
    • stuffing:
  • Goose giblets
  • 2 cups water
  • 10 cups crumbled cornbread
  • 2 large Granny Smith apples, chopped
  • 1 large onion, chopped
  • 1/3 cup minced fresh parsley
  • 1 to 2 tablespoons rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Butter, softened

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  1. Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
  2. Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter.
  3. Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking

Photo by Taste of Home


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