Roast Goose with Sage and Onion Stuffing

Goose stuffed with sage flavored onion, apple and crumb stuffing, roasted in hot oven and served with gravy and apple sauce; a Christmas dish (Serves 6-8, hot)


1 young goose weighing 8-10 pounds
3-4 oz butter
2 pounds onions
8-9 fresh sage leaves (or 2 teaspoons powdered dried sage)
2 large cooking apples
10-12 oz fresh white breadcrumbs
grated rind of 1 lemon
1 egg
¾ pint strong stock made from giblets of goose (or chicken stock cube)
3-4 tablespoons oil
1 teaspoon flour
a little cider
1 large tin apple sauce

Pre-heat oven to 400°F


1. Prepare stuffing: Melt butter and cook sliced onions slowly for 10-15 minutes without browning, stirring frequently. If using fresh sage leaves, dip these into boiling water for 1-2 minutes, drain and cop. Peel and chop 1 apple and mix with breadcrumbs, add chopped (or dried) sage, and lemon rind. Mix in softened onions, beaten egg and a few spoons stock. Season well with salt and pepper.
2. Wipe goose thoroughly inside and out. Weigh and calculate cooking time, allowing 20-25 minutes per pound. Fill cavity inside with stuffing allowing roughly 1 teacup per pound weight of bird. Sew up opening. Prick breast over lightly with a sharp fork to allow fat to run while cooking. Heat oil in oven, and when hot, put goose into roasting pan on a rack if possible. Baste well with hot oil. Season with salt and pepper. Put into oven and cook for 20-25 minutes per pound basting every 20 minutes. Reduce heat to 350°F. During the last half hour put a sour cooking apple into roasting pan, as this gives the gravy a pleasant tang. If goose does not have a nice brown crisp skin at last basting, increase heat to 400°F for last 20 minutes. Remove bird when cooked and keep hot while making gravy.
3. Pour off all fat from pan and sprinkle in flour. Add stock and bring to the boil, mashing roasted apple into sauce; a little cider may be added in place of some stock. Strain gravy into sauce boat, and serve apple sauce separately.

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