Its the fruited stuffing that’s distinctive. Adds a tangy taste-which is equally good in turkey or chicken —do try it
2 (6 to 8lb.) ready-to-cook geese Goose giblets
2 (8oz.) pkgs. herb-seasoned stuffing
2c. fresh cranberries, washed and mashed
¼lb. fresh mushrooms, wiped and chopped, or 2 (4oz.) cans mushrooms, drained
1 (1lb.) can sweetened plums, drained, pitted and quartered (reserve ½. c. juice)
¼tsp. freshly ground pepper
Simmer giblets in water until tender, about 1 hour. Time will vary with age of the goose. Reserve ½c. cooking broth from giblets. Chop giblets finely.
Mix together prepared poultry stuffing, mashed cranberries, mushrooms, plums and ½c. plum juice, salt, pepper, chopped giblets and ½c. broth from cooked giblets.
Remove any pinfeathers from geese and singe off hairs. Fill neck and body cavities with stuffing, skewer shut and truss.
Place breast side down on rack in a large roasting pan. Roast uncovered in slow oven (325°) 3 to 4 hours. Turn bird breast side up about two thirds of the way through the roasting time. During roasting, fat may be spooned or siphoned off as it accumulates in the pan so that it will not overbrown (use it for shortening in cooking).
Test for doneness by moving the drumstick up and down. The joints should yield readily and the drumstick meat should feel very soft (do not undercook goose).