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Roast Goose With Stuffing

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROAST GOOSE WITH STUFFING
 Categories: Main dish, Poultry, Party, Holiday
      Yield: 8 Servings
 
      1    Goose; (9-12 lb Canadian wil
      1    Tart apple; peeled and diced
     10    Dried figs; cut in 1/4's
  2 1/2 c  Crumbled corn bread
           Salt to taste
           Ground pepper to taste
      3 tb Chopped parsley
      2 ts Chopped fresh savory
           Gravy:
  1 1/2 c  Reserved goose broth
 
  1-2     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 1/2 hours.Draw off fat as it
  accumulates. Turn and roast another 1 1/2 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.
 
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