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Roast Goose with Currant Stuffing

A goose gives off more fat during roasting
than most other poultry. So have a bulb
baster ready to draw off the drippings.


List of Ingredients




1 large yellow onion
(chopped)
1 large tart apple
(chopped)
1/4 cup lower-sodium
chicken broth
6 cups toasted fresh
bread crumbs
1/2 cup currants or
chopped raisins
1/4 cup slivered almonds
(toasted)
1/4 cup minced parsley
1 teaspoon dried sage
leaves
1/4 teaspoon each salt
and black pepper
1/3 cup lower-sodium
chicken broth
1 goose (7 to 8 pounds),
giblets removed

Recipe



In a small saucepan, combine the onion,
apple, and 1/4 cup broth. Bring to a boil.
Lower heat and simmer for 5 minutes or until
onion and apple are tender.


In a large mixing bowl, combine onion
mixutre, bread crumbs, currants, almonds,
parsley, sage, salt, and pepper. Toss 1/3
cup broth with bread crumb mixture.


Preheat the oven to 350°F. Rinse goose;
drain, and pat dry. Prick the skin on the
lower breast, legs, and around the wings
with a skewer. Stuff and truss goose. Then,
place goose, breast-side-up, on a rack in
large roasting pan. Insert a roasting
thermometer in its thigh without touching
bone. Spoon remaining stuffing into a lightly
greased 1 1/2-quart casserole; cover and
refrigerate.


Roast goose for 2 to 2 1/2 hours or until the
thermometer registers 175°F, drain fat
often. Bake the covered casserole of
stuffing alongside the goose during the last
30 minutes of roasting. Let the goose stand
for 15 to 20 minutes. Carve goose; discard
the skin.