Somewhere in November there is a holiday called Thanksgiving. That doesn’t mean that anyone is giving you something. Perhaps you can en up with a minor or major indigestion. Though it is a legitimate holiday, as if you should get a tummy ache. What with overstuffing yourself instead of leaving that up to the bird to be overstuffed.

I have eaten cases of overstuffed birds and it is easier to get concrete down followed by a big lie and a sickly smile as the hostess waits with baited breath for the praise. Just remember it’s about family and friends.

In our family for many years (as long as my mother was alive and she lived until she was ninety-eight)we always had to include a roasted goose besides turkey. When she was a girl in Russia a goose was the festive bird. Also one of my son-in-laws was goose-happy. His excuse was he was from Pennsylvania. Who knew?

Geese are very easy to cook. They are by nature a very fatty bird so it is a good idea to take a fork and pierce the skin all over. Place the bird in on a rack in a roasting pan belly up. The point is to let the fat drip out. Make a batch of your great-grandmother’s dressing or use the classic English version featuring onion and sage. (The rascal that I am, I’m stealing this recipe from James Bird.)

Ingredients: 6 tablespoons of butter or oleo, 1 cup of finely chopped onions, 4 cups of breadcrumbs, 1 teaspoon of sage, 2 teaspoons salt, ½ teaspoon of freshly ground (or regular) black pepper, 2 tablespoons of chopped parsley, ½ cup of Apple Jack or California brandy.

Heat butter in a heavy skillet, add onions and sauté lightly. Add breadcrumbs. Season with the onion, salt and sage. Toss well. Stuff bird lightly and sew up cavity or slip in several sheets of thick aluminum foil. Tie legs together and slip wings under back. Place bird oven preheated to 425 degrees. Cook for 30 minutes. Reduce temperature to 325 degrees and cook for an additional 2 hours or until the skin is nicely brown and juices are clear. Remove from oven and let it rest for 20-25 minutes. Serve with holiday veggies.