For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters.

1/2 cup unsalted butter
1 cup chopped yellow onion
2 tablespoons celery, diced
2 tablespoons carrot, diced
2 serrano chiles, seeded and minced
4 cloves garlic, minced
1/4 cup dry white wine
4 cups coarsely crumbled cornbread
1 teaspoon fresh thyme, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh cilantro, chopped
1/4 cup chicken stock
2 dozen fresh oysters
1 8- to 10-pound goose
salt and freshly ground black pepper to taste
barbecue sauce

To prepare stuffing, in a large skillet melt butter and sauté onion, celery, carrot, serranos, and garlic over high heat for 2 to 3 minutes. Deglaze pan with white wine and continue cooking for 1 minute, until liquid evaporates. Remove from heat and add cornbread, herbs, and salt. (May be prepared ahead to this point.) Before stuffing goose, moisten dressing with stock and add oysters.

Preheat oven to 350 degrees. Rinse goose with water and remove excess fat deposits. Season cavity with salt. Stuff and place on a rack in a roasting pan. Sew cavity shut or cover with several thicknesses of foil. Sprinkle outside of goose liberally with salt and pepper, then coat with 1 1/2 cups of the barbecue sauce. Cover pan with foil and cook until done, basting with remaining sauce every 20 to 30 minutes. Allow about 15 minutes cooking time per pound (a 10-pound goose will take 2 1/2 to 3 hours). Serves 8.

Barbecue Sauce
1 teaspoon olive oil
2 medium yellow onions, minced
2 cloves garlic, minced
2 jalapeños, seeded and minced
1/2 cup firmly packed dark brown sugar
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon dried mushroom
1 tablespoon pure chile powder (not prepared chili seasoning)
1 teaspoon grated orange zest
2 cups ketchup

In a large nonreactive saucepan, heat oil and sauté onion, garlic, and jalapeños over medium-high heat for 2 minutes. Add remaining ingredients and bring to a boil while stirring. Reduce heat and simmer, uncovered, for 15 minutes. Pass through a medium strainer. May be prepared up to a week ahead. Makes 3 1/2 to 4 cups.

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