How to make it

  • In a skillet, cook the bacon until crisp.
  • Remove and drain on paper towels and crumble, set aside.
  • Add the leeks and the green pepper to the pan drippings and saute over medium heat until soft and tender.
  • Combine the stuffing mix, bacon crumbles, veggies, 1 1/4 cups of vegetable stock, peaches, dates and egg.
  • Preheat oven to 325 degrees.
  • Wash the goose inside and out. Pat dry.
  • Season the cavity with salt and pepper.
  • Lightly stuff the cavity.
  • Place on a rack in a roasting pan.
  • Roast for 2 hours.
  • Baste with peach nectar/honey/vinegar mixture every 15 minutes for an additional hour to finalize the cooking and crisp the skin with the sweetened glaze..

Reviews & Comments 6

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    " It was excellent "
    sitbynellie ate it and said...
    I would love to try goose - never had it. Super stuffing too... thanks so much!

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    " It was excellent "
    robertg ate it and said...
    Love goose.will have to try your post...Bob
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  • peepers 10 years ago
    This is one food I have never eaten. The recipe sounds great and if I am ever in the market for a "goose" I will prepare the stuffing your way. Is the taste similar to duck or does it have more of a gamey taste to it? Your stuffing sounds so delicious I would even prepare it for a turkey. I also enjoy the basting mixture. Thank you.
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  • pink 10 years ago
    Never had Goose, but sure sounds like a nice meal to serve over the Holidays!
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  • peetabear 10 years ago
    when I was growing up my Father would sometimes make goose for Christmas.. nice recipe. the peach nectar sounds like a nice addition.
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    " It was excellent "
    shirleyoma ate it and said...
    Oh you had me at Goose!!! Sounds fantastic!!!
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