Goose With Cornbread Stuffing

• 8 -12 ounces cornbread mix or 8 -12 ounces corn muffin mix
• 1 (10 -12 lb) domestic goose
• salt
• 1 2/3 cups chopped onions
• 2 cups sliced fresh mushrooms
• 2 cups sliced celery
• 6 tablespoons butter
• 1 1/2 cups grated peeled apples
• 1 cup chopped pecans
• 3/4 cup shredded carrot
• 2 tablespoons minced fresh parsley
• 3/4 teaspoon dried thyme
• 3/4 teaspoon marjoram
• 3/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 cup chicken stock or 1 cup chicken broth
• 3 medium carrots, cut into chunks
• 1 medium onion, cut into 6 wedges
• 3 garlic cloves, minced
• 1/2 cup white wine or 1/2 cup additional chicken stock

1. Prepare corn bread according to package directions;cool.
2. Rub salt on inside of goose cavity.
3. Prick skin well and set aside.
4. Cut cornbread into cubes, and place on baking pan.
5. Bake at 350*F for 15-20 minutes or until lightly browned.
6. Set aside in large bowl.
7. Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
8. Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
9. Add broth; toss gently.
10. Stuff the goose body and neck cavities; truss opening.
11. Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
12. Place goose breast side up, over vegetables.
13. Pour wine or broth over goose.
14. Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.

corn, goose, salt, onions, mushrooms, celery, butter, apples, pecans, shredded carrot, parsley, thyme, marjoram, sage, pepper, chicken, carrots, onion, garlic, white wine

Taken from www.food.com/recipe/goose-with-cornbread-stuffing-45824 (may not work)