Sharon left a sprout bread for me at Kathy's along with a few samples of the deserts she made - as a result I was able to make stuffing for the bird as well. Why do some people call it 'dressing'?
Half Roast Goose with Apple Stuffing
1/2 goose (approximately 3 lbs uncooked)
3 cloves garlic
1 small onion
1/8 summer squash
1/2 small apple
finely chop garlic, onion, and squash, then sautee in oil. add to mixing bowl and allow to cool for a few minutes (dont' want to cook the egg.) Add egg, mix. Add sprout bread and chopped apple. Mix well, stuff in bird (which is why it is called stuffing. You don't make a dress for the bird, you stuff it.) Cook bird for 20 mins per pound of meat at 350 degrees.
I actually cooked it for about 70 minutes to be extra safe. It smelled fantastic when it came out of the oven. The texture of the stuffing was a bit different but the taste was spot on.
I made a gravy using the goose blood. It came out well but didn't have the best flavor - but it did give me a solid bit of insight as to how to use this meal corn to thicken sauces, soups, etc. The first day I made a stew and just dumped the cornmeal right in, which worked somewhat but I had all those mealy bits of corn floating around in the stew. Tonight I took some sifted cornmeal and poured water into it. I then stirred it vigorously to dissolve all the starch into the water, then carefully poured the water into the gravy pan. All the heavy bits of corn stayed in the bottom of the cup.
I spent some time after dinner stripping the carcass of all its meat. I saved pretty much everything, I figure if I get desperate by the end of the week I can use the bones and whatnot in a hearty soup.