Roasted Goose with Stuffing

(Good with Canadian or Speckle Belly Geese)

Ingredients

1 Goose in the 8-10 pound range

4-5 decent sized read potatoes

2 red onions chopped

Salt

Pepper

6 cloves fresh minced garlic

4 tablespoons of unsalted butter

½-3/4 cup of whipping cream

Directions

In a pot, boil potatoes until tender enough to mash, then drain.

In a pan, melt the butter and sauté the onions and garlic together.

Put the potatoes in a bowl and add the whipping cream.  Mash and or whisk until the consistency is free of lumps.

Salt and Pepper the potatoes to your taste preference and then add sautéed onions and garlic and mix them in.

Wash the goose thoroughly inside and out and dry with paper towels.

Stuff the goose with the potatoes and skewer the end of the goose shut.

Put the goose on a roasting rack in a roasting pan and rub with salt and pepper.

Cover the goose with foil, shinny side down and cook at 325 for 3-3 1/2 hours depending on the size of the goose.

The last 15 minutes of cooking remove the foil and baste with the juice from the pan to brown the goose.

Enjoy!