Roast Goose with Apple-Raisin Stuffing

by Wilma Flannagan

Servings: 8 servings

INGREDIENTS

1 goose (10-12 lb.)
1 cup chopped celery
1 cup chopped onion
2 tbsp. butter
3 cups peeled and chopped apples
2 cups raisins
8 cups day-old white bread, cubed
3 tbsp. sugar
1 tsp. salt
2 eggs
1/2 cup apple cider
1/2 cup water

INSTRUCTIONS

Sprinkle the inside of the goose with salt. Prick skin well; set aside. In a skillet, sauté the onion and celery in butter; transfer to a large bowl. Add the apples, raisins, bread, sugar and salt. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350°F for 3 to 3-1/2 hours or until a meat thermometer reads 185 degrees. Drain fat from pan as it accumulates. Remove all dressing.

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Tagged: goose, maincourses, wildgame add tags

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