Roast Goose With Pumpernickel Dressing
|Frozen young goose||1 , thawed|
|Salt||2 1⁄2 Teaspoon|
|Pitted dried prunes||12 Ounce (1 Package)|
|Dried apricots||8 Ounce (1 Package)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Pumpernickel bread crumbs||4 Cup (64 tbs)|
|Apples||2 Medium, pared, cored and chopped|
|Roast goose gravy||1 Cup (16 tbs)|
1. Thaw goose for 2 or 3 days in refrigerator. Remove giblets; alsoremove any large pieces of fat from inside goose. Sprinkle it inside and out with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper.
2. Dice prunes and apricots and place in a bowl.
3. Heat wine in a small saucepan; pour over fruits. Let stand 30 minutes to allow fruits to plump and absorb the wine.
4. Saute onion in butter or margarine until soft in a small skillet.
5. Combine bread crumbs, chopped apples, onion, 2 teaspoons of the salt and 1/2 teaspoon of the pepper with the fruits and wine.
6. Stuff the goose lightly; fasten the opening with wooden picks or skewers; lace with string; tie legs together and fasten to tailpiece.
7. Place goose, breast-side up, on rack in a large roasting pan. Prick skin all over with a 2-tine fork so fat will cook out.
8. Roast goose in slow oven (325°) for 3 hours and 30 minutes, or until thick portion of drumstick is tender when pierced with fork. Transfer goose to a heated platter and keep warm while making Roast Goose Gravy.