Roast Goose With Stuffing ***

Ingredients

some salt
1 goose
12 canadian wil
1 tart apple
10 figs
2 1/2 c crumbled corn bread
3 tb parsley
2 ts savory
1 gravy
1 1/2 c reserved goose broth
2 t flour remove the neck
1 qt water
325 oven

Instructions

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. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)