Roast Goose with Apple Stuffing
1 (8 to 10 lb.) goose, giblets reserved
2 C. water
1 small onion, sliced
1 1/4 tsp. salt
6 C. soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 medium onion, chopped
1/4 C. butter or margarine, melted
2 tsp. salt
1 tsp. ground sage
1/2 tsp. ground thyme
1/4 tsp. pepper
1 tsp. salt
1/4 C. all-purpose flour
Trim excess fat from goose. Heat giblets, water, sliced onion and 1
1/4 teaspoons salt to boiling; reduce heat. Cover and simmer until
giblets are done, about 1 hour. Strain broth; cover and refrigerate.
Chop giblets; toss with remaining ingredients except 1 teaspoon salt
and the flour.
Rub cavity of goose with 1 teaspoon
salt. Fold wings across back with tips touching. Fill neck and body
cavities of goose lightly with stuffing. Fasten neck skin of goose
to back with skewers. Fasten opening with skewers; lace with string.
Tie drumsticks to tail. Prick skin all over with fork Place goose,
breast side up, on rack in shallow roasting pan.
Roast uncovered at 350 F until done, 3 to 3 1/2 hours, removing
excess fat from pan occasionally. Place a tent of aluminum foil
loosely over goose during last hour to prevent excessive browning.
Goose is done when drumstick meat feels very soft. Place goose on
heated platter. Let stand 15 minutes for easier carving.
Pour off all but 1/4 cup drippings from pan. Stir in flour. Cook
over low heat, stirring constantly, until smooth and bubbly. Remove
from heat. Add enough water to reserved broth if necessary to
measure 2 cups. Stir into flour mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute.
Serve goose with apple stuffing
Yields 6 to 8 servings.