Ingredients
1 medium lemon1 domestic goose (11 to 13 pounds)1/4 teaspoon salt1/4 teaspoon pepper3 bacon stripsSTUFFING:2 small onions, finely chopped2 celery ribs, chopped1/4 cup butter, cubed8 garlic cloves, minced1 package (12 ounces) seasoned stuffing cubes4-1/2 teaspoons dried sage leaves3/4 teaspoon salt1/2 teaspoon pepper1/2 teaspoon each dried oregano, thyme and Italian seasoning1-1/4 cups chicken broth, divided1/2 cup egg substitute
Preparation
Preheat oven to 425°. Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside.
For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute. Transfer to a large bowl; stir in stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together.
Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
Place goose breast side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand 20 minutes before removing stuffing and carving goose.
