Pluck and clean goose - burn off down feathers with a small torch and remove the insides of the bird. Soak goose in salt water overnight. After goose has soaked, dry off and brown all sides in pork fatback. (Editor’s Note: If a fresh Canada Goose isn’t an option, substitute a butcher-prepared goose or duck and shorten the cooking time accordingly.)

In a deep pan with a cover, add 4 inches of water into the pan—just enough to cover about half of the goose with water. Cook on high heat for about 3 to 4 hours to create a steam that will cook the goose. Cooking time depends on the size and the age of the goose. A younger goose will be more tender and requires less cooking time. After 3 hours, start checking the goose breast using a fork; if the breast flakes apart, the goose is cooked.

Prepare the turnips and the potatoes by cutting them into medium sized chunks. Add the chunks of turnips to the goose pan. After 15 minutes, add the chunks of potatoes. Place cover back on the pan. Potatoes will cook in 20 to 25 minutes.

Make dumplings using Jiff y Baking Mix or your favorite recipe. Pat the mix into a ball and then flatten using a rolling pin. Cut into squares and add to the pot on top of the goose and the potatoes. Cook the dumplings for approximately 10 minutes.

Remove goose, potatoes, turnips and dumplings from the pan. For gravy, remove about a cup of the water from the bottom of the pan and stir in flour to thicken. Cut the goose into pieces and serve with the potatoes, turnips and dumplings. Top with gravy.