2 medium celery stalks (with leaves), chopped (1 cup)
onion, chopped (1/2 cup)
1/4 cup Gold Medal all-purpose flour
Remove excess fat from goose.
Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart
saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender.
Strain broth; cover and refrigerate.
Remove meat from neck and finely chop with giblets. Toss giblets and remaining
ingredients except the flour in large bowl.
Heat oven to 350 degrees F.
Fill wishbone area of goose with stuffing first. Fasten neck skin to back with
skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do
not pack - stuffing will expand while cooking.) Fasten opening with skewers, and
lace with string. Pierce skin all over with fork.
Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer
so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered for 3 to 3 1/2 hours (if necessary, place tent of aluminum foil
loosely over goose during last hour to prevent excessive browning), removing excess
fat from pan occasionally, until thermometer reads 180 F and juice of goose is no
longer pink when center of thigh is cut. The center of the stuffing should be 165
degrees F. Place goose on heated platter.
Let stand 15 minutes for easier carving.
Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to
pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring
constantly, until smooth and bubbly; remove from heat.
Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into
flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve goose with apple stuffing and gravy.
Makes 8 servings.
Did You Know...The rich flavor of goose is often balanced with tart fruit, such
as the apples used in this recipe.
Shave a little time off the preparation by omitting step 2 (do not cook giblets,
and do not add to stuffing ingredients). And use 2 cups chicken broth in step 7.
Nutrition Information: 1 Serving: Calories 845 (Calories from Fat 495 );
Total Fat 55 g (Saturated Fat 16 g); Cholesterol 195 mg; Sodium 1000 mg; Total Carbohydrate
27 g (Dietary Fiber 3 g); Protein 59 g
Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 8 %; Iron 42