Roast Goose With Apple Stuffing (Gansabraten Mit Apfelfullung)

Name: Roast Goose With Apple Stuffing (Gansabraten Mit Apfelfullung)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8 serving(s)
Ingredients: 1 (8 -10 lb) goose; 2 cups water; 1 small onion, sliced; 1 1/4 teaspoons salt (I use sea salt); 6 cups breadcrumbs; 3 tart apples, diced; 4 tablespoons melted butter; 2 cups celery, chopped; 1 medium onion, diced; 2 teaspoons salt; 1 teaspoon sage; 1/4 teaspoon thyme; 1/4 teaspoon pepper; 1 teaspoon salt; 1/4 cup flour

Submitted by pammyowl

"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!"

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Ready In:: 1hr 50mins
Ingredients:: 15
Serves:: 6-8

ingredients

1 (8 -10 lb) goose
2 cups water
1 small onion, sliced
1 ¹⁄₄ teaspoons salt (I use sea salt)
prepared stuffing
6 cups breadcrumbs
3 tart apples, diced
4 tablespoons melted butter
2 cups celery, chopped
1 medium onion, diced
2 teaspoons salt
1 teaspoon sage
¹⁄₄ teaspoon thyme
¹⁄₄ teaspoon pepper
gravy
1 teaspoon salt
¹⁄₄ cup flour

directions

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!

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RECIPE SUBMITTED BY

pammyowl

212

<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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