Recipes from Germany and Austria :: German and Austrian Main Dish Poultry
1 (8 to 10 pound) goose, giblets reserved
2 c. water
1 small onion, sliced
1 1/4 tsp. salt
6 c. soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 med. onion, chopped
1/4 c. butter or butter-replacement, melted
2 tsp. salt
1 tsp. ground sage
1/2 tsp. ground thyme
1/4 tsp. pepper
1 tsp. salt
1/4 c. flour
Trim excess fat from goose. Heat giblets, water, sliced onion and 1 1/4 tsp. 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 tsp. salt and the flour.
Rub cavity of goose with 1 tsp. 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 or without a lid at 350 degrees fahrenheit 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 mins. for easier carving.
Pour off all but 1/4 c. 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 c.. 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.
