If not, be aware that there is a lost less meat on them than you might think there is. The reason turkeys,m which don't taste nearly as good, gook over was that there's more meat on a turkey.


You might want to bulk up on those sides a bit. Or you might want to have some really heavy desserts planned.a

Just don' t forget to save that goose fat. Potatoes fried in it are really good.

You don't want to stuff them because of the fat.
I save the fat. I mostly use it for making flour tortillas.

I wouldn't stuff water fowl, either. The really old recipes I've come across for stuffed water fowl seem to rely on a combination of fruits and spices. That would probably work but I see your point about the bready stuff, it would just get heavv and sodden with grease. One Egyptinan illustration of waterfowl stuffed with nuts and dates. That was probably pretty good, so it wasn't all bread, beer and onions in antiquity.

My own favorite holiday bird (unless I did the protein for a mob) was the capon. It would stuff four and satisfy 6 and best of all, it tasted like chicken.

statements of 'your goose is cooked' etc. back in the day. I got a laugh out of it, so thank you! Hope the cookoff goes good, and that the goose turns out good for you.

Does it taste like chicken? We more often than not don't have turkey on Thanksgiving. My mom makes the most delicious chicken and dressing and she'll probably have a ham with it. She says a turkey is too much trouble. Since she's doing the cooking, and it's always good, I'll enjoy my ham.

More like duck. If you prefer chicken/turkey thighs to breasts you might like duck/goose. I've got a duck carcass that I will use to make stock for gravey. Occasionally I run across large turkey legs. Those are great to roast. For our family I get about one meal, sandwiches and enough for a turkey pot pie.