Roast Goose with Currant Stuffing
1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed
In a small saucepan, combine the onion, apple, and 1/4 cup broth.
Bring to a boil. Lower heat and simmer for 5 minutes or until onion
and apple are tender.
In a large mixing bowl, combine onion mixture, bread crumbs,
currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup
broth with bread crumb mixture.
Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick
the skin on the lower breast, legs, and around the wings with a
skewer. Stuff and truss goose. Then, place goose, breast-side-up, on
a rack in large roasting pan. Insert a roasting thermometer in its
thigh without touching bone. Spoon remaining stuffing into a lightly
greased 1 1/2-quart casserole; cover and refrigerate.
Roast goose for 2 to 2 1/2 hours or until the thermometer registers
175°F, drain fat often. Bake the covered casserole of stuffing
alongside the goose during the last 30 minutes of roasting. Let the
goose stand for 15 to 20 minutes. Carve goose; discard the skin.