As fat accumulates in pan, pour it off or siphon off with poultry baster
1 (10 to 12lb.) goose
12c. Savory Bread Stuffing
2c. hot water
1 small onion, minced
½c. coarsely ground green pepper
1cancondensed cream of mushroom soup
Rub 1tsp. salt inside body cavity of goose. Stuff cavity and neck with Savory Bread Stuffing. Skewer and lace skin openings with string. Tie legs and wings close to body. Place on rack in bottom of roaster pan, breast side up.
Add water (add more as needed during cooking period). Add remaining salt, pepper, onion, garlic and green pepper to water. Bake, covered, in slow oven (325°) 2 hours.
Remove from oven. Carefully skim off all goose fat from broth. Add mushroom soup; return goose to oven. Bake uncovered 2 hours longer, basting frequently with savory broth. Remove bird to serving platter and make gravy in roasting pan.