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Christmas: Christmas Goose w/Raisin & Almond Stuffing

Source of Recipe

The Daily Recipe


List of Ingredients

1 large yellow onion; chopped
1 large tart apple; chopped
1/4 plus 1/3 separate cup chicken broth
6 cups toasted fresh bread crumbs
1/2 cup 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 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 degrees. Rinse goose; drain, and pat dry. Prick the skin on the lower breast,legs, and around the wings with a skewer. Stuff 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 to2 1/2 hours or until the thermometer registers 175 degrees, drain fat often. Bake the covered casserole of stuffing along side the goose during the last 30 minutes of roasting.

Let the goose stand for 15 to 20 minutes. Carve the goose
and discard the skin.

Yield: 6 Servings