Roast Stuffed Goose And Baked Apples Recipe
Ingredients
| 8-pound goose, with giblets | ||
| Bread crumbs | 2 Quart | |
| Onions | 2 , chopped | |
| Celery stalks | 2 , chopped | |
| Butter | 2 Tablespoon | |
| Sage | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1 Dash | |
| Additional salt | ||
| Apples | 6 | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| 3 cooked, mashed and seasoned sweet potatoes | ||
Directions
Cook giblets in water until tender.
Chop and mix with bread crumbs, onions, celery, butter, sage, salt and pepper.
Reserve for stuffing.
Before stuffing goose, prick skin into fat layer around legs and wings.
Heat in preheated oven (3750) 15 minutes.
Drain off fat.
Repeat twice.
Rub inside of goose with salt.
Stuff with giblet mixture.
Truss with picks.
Roast uncovered in slow oven (3250) until tender about 25 minutes per pound.
Wash and core apples; sprinkle with brown sugar.
Fill with seasoned sweet potatoes.
Add to roasting pan with goose 1 hour before goose is cooked.
Chop and mix with bread crumbs, onions, celery, butter, sage, salt and pepper.
Reserve for stuffing.
Before stuffing goose, prick skin into fat layer around legs and wings.
Heat in preheated oven (3750) 15 minutes.
Drain off fat.
Repeat twice.
Rub inside of goose with salt.
Stuff with giblet mixture.
Truss with picks.
Roast uncovered in slow oven (3250) until tender about 25 minutes per pound.
Wash and core apples; sprinkle with brown sugar.
Fill with seasoned sweet potatoes.
Add to roasting pan with goose 1 hour before goose is cooked.
Chef
