Recipe - Roast Goose With Stuffing

1 Goose; (912 pound Canadian wil
1 Tart apple; peeled and minced
10 Dried figs; cut in 1/4's
2 One half cup Crumbled corn bread
Salt to taste
Ground pepper to taste
3 tablespoon Chopped parsley
2 teaspoon Chopped fresh savory
Gravy:
1 One half cup Reserved goose broth

12 T flour Remove the neck and gizzard and place in a saucepan with
about 1 qt. of water and let simmer lightly for several hours while
partially covered. Reduce to about 2 cups and season with salt. Mix
remaining ingredients, except for gravy, together and adjust seasoning by
tasting. Stuff, lace, and truss the bird and roast in a 325' oven, breast
down, for 1 One half hours.Draw off fat as it accumulates. Turn and roast
another 1 One half hours (or longer for a larger bird) until juices run clear
when pricked where the thigh attaches to the body. Remove when done and
let rest on a heated serving platter while you prepare the gravy. Pour off
all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting
pan over low heat and stir for one minute while scraping up all the brown
bits. Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a boat with goose. Bon
Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini