Roast Goose With Potato And Peanut Stuffing

• 2 cups cooked mashed potatoes
• 1 cup fine dry breadcrumbs
• 1 cup dry roasted peanuts, finely chopped
• 1/2 cup butter or margarine, melted
• 2 tablespoons onion juice
• 1 teaspoon rubbed sage
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 (10- to 10 1/2-pound) goose
• 1/4 cup butter or margarine, melted

1. Combine potatoes, breadcrumbs, peanuts, butter, onion juice, and sage in a medium-size mixing bowl; add 1/2 teaspoon salt and pepper. Stir dressing until well combined. Set aside.
2. Remove giblets and neck from goose; reserve for other uses. Prick fatty areas of goose with a fork at intervals. (Do not prick breast. ) Stuff dressing into cavity of goose, and close cavity with skewers; truss. Sprinkle remaining salt over surface of goose. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under and place goose, breast side up, in a shallow roasting pan. Bake at 375u0b0 for 2 to 2 1/2 hours until drumsticks and thighs are easy to move. Baste goose frequently with additional melted butter.

potatoes, breadcrumbs, peanuts, butter, onion juice, sage, salt, pepper, goose, butter

Taken from www.myrecipes.com/recipe/roast-goose-with-potato-peanut-stuffing (may not work)