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. Then reduce heat to 340F, and cook for 3 1/2 - 4 hours. Serve with applesauce.
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|Serving Size: 1 Serving (2102g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5434 (70%)|
|Amt Per Serving||% DV|
|Total Fat 603.8g||805 %|
|Saturated Fat 190.6g||953 %|
|Monounsaturated Fat 298.8g|
|Polyunsanturated Fat 69.4g|
|Cholesterol 1905.1mg||586 %|
|Sodium 4145.3mg||143 %|
|Potassium 5722.4mg||151 %|
|Total Carbohydrate 246.2g||72 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 229.2g|
|Protein 310.2g||443 %|
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Calories per serving: 7742
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