Roast Goose With Sage, Onion And Apple Stuffing
|Oven ready goose||10 Pound (4.5 kilogram)|
|Onions||2 Large, finely chopped|
|Bisto powder||15 Milliliter|
|Brown breadcrumbs||225 Gram|
|Chopped sage/1 tablespoon dried sage||2 Tablespoon|
|Lemon||1 (use grated rind and juice)|
|Dessert apples||2 , peeled, cored and chopped into small dice|
|Egg||2 (size 3)|
Geese seem to personify the festive spirit of Christmas and in recent years they have been gaining in popularity over the previously ubiquitous turkey.
The meat of a goose is fairly rich and fatty, and so a sharp, fruity stuffing will complement it very well.
Remove the giblets from the goose and any lumps of fat inside the bird.
Rub the skin of the bird with salt.
To make the stuffing: fry the onions in the butter until soft, and stir in the Bisto Powder.
Remove from the heat and add the breadcrumbs, sage, lemon rind and juice and apples.
Bind the stuffing with the beaten eggs.
Allow to cool, and use to stuff the goose.
Truss the goose with thin string, stand on a rack set in a roasting tin and cover with foil.
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4.
Roast the goose for 25-30 minutes per 500 g (1 lb), removing the foil for the last 30 minutes so the skin will brown.
Serve with gravy made from Bisto Powder and water added to the juices from the roasting pan (tip the fat off first).
Accompany with the stuffing, roast or boiled potatoes, green vegetables and redcurrant jelly.