Yield: 4 servings
6 cups breadcrumbs
3 Tbsp sage
1/2 cup chopped cooked bacon
4 oz butter
4 finely chopped shallots
salt and pepper
Wash and dry goose. Cut off any excess fat from around neck cavity.
Prick skin well all over. Rub skin with lemon, and season. Fry
shallots in butter until softened, mix with breadcrumbs, sage and
bacon, season and bind with eggs, and use to stuff bird. Sew up.
Place in a very hot oven, 475F, for 10 minutes. Reduce heat to
340F, and cook for 3 1/2 - 4 hours. Serve with applesauce.