Wild Goose with Giblet Dressing


  • 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


  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.
Recent Posts

Start typing and press Enter to search