Roast Goose with Savoury Stuffing
1 3-3.5kg (7 - 8lb) Goose, giblets removed
1.36kg (3lb) Toasted Breadcrumbs
1 Large Onion, chopped
1 Large Cooking Apple, chopped
140ml (5fl oz) Chicken Stock
110g (4oz) Raisins
55g (2oz) Toasted Flaked Almonds
55g (2oz) Parsley, minced
1 tsp Dried Sage Leaves
Salt and Black Pepper, to taste
Place the onion, apple and half of the stock into a small saucepan.
Bring to a boil and simmer for 5 minutes or until onion and apple are tender.
In a large mixing bowl, combine onion mixture, breadcrumbs, raisins, almonds, parsley, sage, and season.
Moisten with the remaining stock, allow to stand for 30 minutes.
Preheat oven to 180°C: 350°F: Gas 4
Rinse goose, drain, and pat dry.
Use a skewer to pierce the skin on the lower breast, legs, and around the wings of the goose
Stuff the goose with some of the stuffing mixture.
Truss the goose.
Place goose, breast-side-up, on a wire rack in large roasting tin.
Insert a roasting thermometer into the thigh without touching bone.
Spoon remaining stuffing into a lightly greased casserole, cover and refrigerate.
Roast goose for 2 to 2½ hours or until the thermometer registers 175°F, draining often.
Bake the covered casserole of stuffing for the last 30 minutes of roasting.
Let the goose stand for 15 to 20 minutes before carving..
Serves: 6
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