Number of Servings: 4
1 Canada Goose (plucked) with giblets - See Notes for selecting the goose
1 package stuffing mix (seasoning included)
1 cup butter
1 apple (diced)
1 stalk celery (diced)
4 tablespoons Sweet Orange Marmalade for glaze.
1 can chicken broth
Begin by dicing giblets in small oiled pan and cooking until brown.
Add melted butter and chicken broth to stuffing mix in mixing bowl. Fold in diced apple, celery and seasoning supplied with stuffing mix.
Add in giblets and mix.
Then squeeze juice from orange into goose cavity and fill with stuffing mix.
Place remaining stuffing mix into covered casserole dish and put in oven.
Now rub orange juice over skin of goose and season with lemon pepper, minced garlic and salt to taste. Put goose in oiled roasting pan, cover and place in pre-heated 325 degree F oven.
Bake goose for 20 minutes per pound.
Remove stuffing casserole dish cover after 35 minutes and remove dish after 45 minutes.
Place stuffing dish in warmer to rest until goose is done.
As required cooking time approaches test breast with fork. When juice runs clear (no blood) glaze goose with Sweet Orange Marmalade and bake uncovered for 10 more minutes.
Remove roasting pan with goose and let rest for 10 minutes before serving.
Notes & Variations:
This recipe works best when a goose is selected that has been feeding on Columbia Basin corn for several weeks and the body has minimal shot. Close inspection of the daily bag will reveal these choice birds. Birds with more shot are best filleted.
Variation in glazes is also encouraged. Another popular choice is plum.
Contributor: Bob Kolowith, RRGC
The call of migrating geese overhead signals the start of another hunting season in the Columbia Basin. We are blessed with some of the best waterfowling in the country. The sights and sounds of a flock of these majestic birds cupping into your decoys is golden.