From the Cookbook: Stuffed Wild Goose

posted on December 27, 2012


Christmas is coming, the goose is getting fat. Please do put...the herb-seasoned stuffing in the goose. The latest recipe from the NRA Members' Wild Game Cookbook, Second Edition isn't just reminiscent of a children's Christmas rhyme, but also brings some of the most delicious ingredients to a festive holiday dish.

Stuffed Wild Goose

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your very own copy of the cookbook, visit the NRA Program Materials Center.


• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 slices bacon
• 1 cup green onion, sliced
• 1/4 cup green pepper, chopped
• 1 (8 oz.) package herb-seasoned stuffing mix
• 1 1/2 cups water
• 1 cup dried peaches, chopped
• 1/2 pitted dates, chopped
• 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 into a lightly greased baking dish, cover, and bake at 350 degrees for 40 minutes or until done.

Yield: 4 servings

Originally Submitted By:
John A. Davis
De Witt, AR




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