Roast Goose with Stuffing Recipe

In a large bowl combine bread currants apples crumbled thyme salt pepper and melted butter or margarine.

Wash goose inside and out. Pat dry. Stuff truss and tie goose. Prick bird all over with fork.

Heat oil in roasting pan on top of stove. Brown goose lightly on all sides then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water cover and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.

In a mixing bowl combine chopped onion carrot celery garlic bay leaf cloves fresh thyme and marjoram and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound draining off fat at intervals. Add more water as required. Transfer cooked goose to platter and keep warm by covering loosely with foil.

Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine tomato paste and chicken broth. Simmer for 10 to 15 minutes then strain gravy. If necessary add a little cornstarch mixed with water to thicken gravy.