This is from LL Bean's Game and Fish Cookbook
The stuffing:
2 cups mashed potatoes
1/2 c sour cream
5 T grated Parmesan cheese
1/2 t chervil (or parsely)
1/t thyme
2 t rubbed sage
1 egg eaten
1+ cup of bread crumbs as needed
Mix all ingredients except crumbs first, then add crumbs until the dressing is just the right consistency for you.
The Goose (this is for a wild one, adjust accordingly for a tame bird
- less fats for sure.
Rub goose inside and out with lemon, salt and pepper.
Stuff with dressing and sew closed or cork with an apple or other fruit
Stick a couple-four pieces of salt pork (or bacon) on breast with toothpicks.
Strew bottom of pan with 1 sliced carrot, 1 onion, 2 cloves of chopped
garlic.
Add goose, 1/2 cup of chicken broth and 1/2 cup of red wine.
Roast for ~20 minutes @450 F in a preheated oven
Cover with loose foil tent roast another 1.75-2 hr basting often with
stuff in pan.
This is my preferred plan of attack for geese, duck, pheasants and wild turkey. The turkey I often do on a grill.