Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 medium lemon
â€¢1 domestic goose (11 to 13 pounds)
â€¢1/4 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢3 bacon strips
â€¢2 small onions, finely chopped
â€¢2 celery ribs, chopped
â€¢1/4 cup butter, cubed
â€¢8 garlic cloves, minced
â€¢1 package (14 ounces) seasoned stuffing cubes
â€¢4-1/2 teaspoons dried sage leaves
â€¢3/4 teaspoon salt
â€¢1/2 teaspoon pepper
â€¢1/2 teaspoon each dried oregano, thyme and Italian seasoning
â€¢1-1/4 cups chicken broth, divided
â€¢1/2 cup egg substitute
â€¢Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside.
â€¢ For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in the stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together.
â€¢ Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
â€¢ Place goose breast side up on a rack in a roasting pan. Bake, uncovered, at 425° for 30 minutes. Reduce heat to 350°. Bake, uncovered, 2-3/4 to 3 hours longer or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
â€¢ Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand for 20 minutes before removing stuffing and carving goose. Yield: 12 servings (12 cups stuffing).