Roast Stuffed Goose
|Sausage meat||1 Pound|
|Onion||2 Cup (32 tbs)|
|Herb seasoned stuffing mix||8 Ounce|
Make Stuffing: In large skillet, cook sausage about 5 minutes, breaking up with1 fork into 1-inch • chunks.
As sausage is cooked, remove it to a large bowl.
Pour fat from skillet, reserving 2 tablespoons.
In the 2 tablespoons hot fat, saute onion until tender—5 minutes.
Add to sausage with stuffing, salt, and pepper, tossing lightly to mix well.
Preheat oven to 325F.
Remove giblets and neck from goose; reserve for White-Wine Sauce.
Wash goose inside and out; dry well with paper towels.
Remove all fat from inside, and discard.
Rub cavity with lemon juice, salt, and pepper.
Spoon stuffing lightly into neck cavity; bring skin of neck over back, and fasten with poultry pins.
Spoon stuffing lightly into body cavity; close with poultry pins, and lace with twine.
Bend wing tips under body; tie ends of legs together.
Prick skin only (not meat) over thighs, back, and breast very well.
Place, breast side up, on rack in large roasting pan.
Roast, uncovered, 2 hours.
Remove goose from oven.
Pour fat from pan, and discard.
Roast goose, uncovered, 1 hour longer.
Remove goose to platter; keep warm.
Make White-Wine Sauce.
To serve, garnish with Glazed Apples, Pass White-Wine Sauce.
Makes 8 to 10 servings.