Roast Goose with Apple Stuffing

 

1

whole goose, 8 to 10 pounds, thawed if frozen

2

cups water

1

small onion, sliced

3/4

teaspoon salt

6

cups soft bread crumbs (9 slices)

1/4

cup butter or margarine, melted

1 1/2

teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves

3/4

teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/2

teaspoon salt

1/4

teaspoon pepper

3

medium tart apples, chopped (3 cups)

2

medium celery stalks (with leaves), chopped (1 cup)

1

medium onion, chopped (1/2 cup)

1/4

cup Gold Medal® all-purpose flour

• 1 Remove excess fat from goose.
• 2 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.
• 3 Heat oven to 350°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.
• 4 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.
• 5 Roast uncovered 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°F. Place goose on heated platter. Let stand 15 minutes for easier carving.
• 6 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.
• 7 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.