Stuffed Wild Goose

1 (3-1/2 to 4 pounds) dressed wild goose

1/2 teaspoon salt

1/8 teaspoon pepper

6 slices bacon

1 cup sliced green onion

1/4 cup chopped green pepper

1 (8 ounce) package herb-seasoned stuffing mix

1-1/2 cups water

1 cup chopped dried peaches

1/2 cup chopped pitted dates

1 egg, slightly beaten

Remove giblets and neck from goose, reserve for other dishes. Rinse goose with water, pat dry, sprinkle salt and pepper inside cavity. Fry bacon in a large skillet until crisp, remove bacon and reserve drippings in skillet. Crumble bacon and set aside. Saute green onions and green pepper in bacon drippings until crisp and tender. Combine stuffing mix, bacon, green onions, green pepper and remaining ingredients, stirring well; spoon mixture into goose cavity. Close with skewers, turn 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 for one and three fourths hours or until meat thermometer registers 185 degrees.

Spoon any leftover dressing in a lightly greased baking dish, cover and bake at 350 degrees for 40 minutes or until done.

Copyright 1998-2014 Stephen Ricciardelli