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

Ingredients

• 1 wild goose (6 to 8 pounds)
• 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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Directions

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