2 pair Canadian goose breasts 1 lb. each or 4 lb. total
3 beaten eggs
Flour
Bread crumbs
Butter

Trim breasts of all fat and silver; pick out all shot and imbedded feathers. Split breast front to back. Pound flat between 2 sheets 6x9 Saran Wrap.

Divide stuffing into 8 equal parts; put stuffing near end. Fold up and wrap to form a neat package. Dredge lightly in flour, dip in beaten eggs, roll in crumbs. Brown evenly in butter. Bake in 350 degree oven for 10-12 minutes; turn 1 time.

Drain off grease. Spoon sauce over breast and bake 10-12 minutes more. Slice on plate. Serve for holiday appetizer. Serve hot sauce on side.

1 (12 oz.) pkg. breakfast sausage
2 garlic cloves finely diced
3/4 c. pecans, med. diced
1/2 c. bread crumbs
6 oz. shredded cheddar
2 eggs

For stuffing: Saute sausage, garlic and onion; drain oil and cool. When cool, add remaining ingredients.