Roast Goose With Apple stuffing
Roast Goose with Apple Stuffing (Gänsebraten mit
Apfelfüllung)
1 (8 to 10 pound) goose, giblets reserved
2 cups water
1 small onion, sliced
1 1/4 teaspoons salt
6 cups soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 medium onion, chopped
1/4 cup butter or margarine, melted
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup 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 degrees 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
and gravy.
Yields 6 to 8 servings.
