Roast Goose with Stuffing

A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 1169 Calories

Ingredients

• ¼ cup water
• 1 tablespoon vegetable oil
• 4 tablespoons butter, melted
• 1 cup dried currants
• 1 tablespoon cornstarch
• 1 onion, chopped
• salt to taste
• 1 clove garlic, minced
• ground black pepper to taste
• 1 bay leaf
• 3 whole cloves
• 10 slices French bread, cut into cubes
• 4 apples - peeled, cored and sliced
• 1 tablespoon dried thyme
• 1 (10 pound) goose
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• ¼ cup white wine
• 1 teaspoon tomato paste
• 1 (10.5 ounce) can condensed chicken broth

Recipe Instructions

Step 1

In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.

Step 2

Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.

Step 3

Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.

Step 4

In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.

Step 5

Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.