ROAST GOOSE WITH APPLE STUFFING (GANSABRATEN MIT APFELFULLUNG)
A traditional Christmas dish in Northern Europe. In Germany it is often paired with red cabbage, applesauce, or sauerkraut. I don't remember where I got this recipe. Probably from my German grandmother!
Provided by pammyowl
Categories Poultry
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Trim the fat off the goose. Rub cavity with 1 teaspoons salt . Cook the giblets with the onion, simmer the giblets until done, with water to cover, approximately 1 hour. Strain the broth, chop giblets finely, add broth to the stuffing ingredients.
- Stuff the goose lightly, tuck the wings underneath, and put tin foil over the stuffing cavity, tie the drumsticks together. Prick the skin all over with a fork. Bake at 350 for 3-4 hours,, until the internal temperature is 175-180. Remove the goose, let rest for 15-20 minutes while you make the gravy.
- Strain the fat keep 1/4 cup. Mix with the remaining salt and flour, use the roasting pan (you don't want to miss all the tasty tidbits on the pan!)stirring and cook for 1 minute. Add 2 cups water or broth, stirring constantly, until thickened. Scoop the stuffing out of the goose, put the gravy in a gravy boat,.
- Plate the goose. . It is quite a showpiece so I don't carve until everyone has oo'd and ahhd!
Nutrition Facts : Calories 1343.3, Fat 68.7, SaturatedFat 23.4, Cholesterol 248.5, Sodium 2712.4, Carbohydrate 98.2, Fiber 8.3, Sugar 18.1, Protein 78.9
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