Wild Goose With Giblet Stuffing

• 1 wild goose (6 to 8 pounds)
• Lemon wedges
• Salt
• Goose giblets
• 2 cups water
• 10 cups crumbled cornbread
• 2 large Granny Smith apples, chopped
• 1 large onion, chopped
• 1/3 cup minced fresh parsley
• 1 to 2 tablespoons rubbed sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• Butter, softened

1. Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
2. Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter.
3. Bake, uncovered, at 325u0b0 for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.

wild goose, lemon wedges, salt, goose giblets, water, cornbread, apples, onion, parsley, sage, salt, pepper, garlic, butter

Taken from www.tasteofhome.com/recipes/wild-goose-with-giblet-stuffing/ (may not work)