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| | Roast Goose with Sage & Onion Dressing
6 to 8 tablespoons of butter
2 pounds of onions, sliced
8 to 9 fresh sage leaves or 2 teaspoons of dried sage
2 large tart apples
3 cups of fresh white bread crumbs
Grated rind of 1 lemon
1 egg, beaten
2 cups of chicken bouillon or stock made from goose giblets
one 8 - 10 pound goose
salt and pepper to taste
4 to 5 tablespoons of hot oil
2 teaspoons of flour
one 25 ounce jar of apple sauce
Preheat oven to 400ºF.
Melt butter in frying pan. Cook sliced onions over low heat for 10 to 15 minutes without browning, stirring frequently. If using fresh sage leaves, dip into boiling water for 1 to 2 minutes, drain and chop. Peel and chop 1 apple and mix with bread crumbs. Add sage and lemon rind. Stir in softened onions, eggs, and a few spoonfuls of bouillon or stock. Season well with salt and pepper.
Fill goose cavity on rack over roasting pan. Baste well with hot oil and season with salt and pepper. Reduce heat to 350 and roast for 20 - 25 minutes per pound, basting every 20 minutes. Place remaining apple in roasting pan during the last 30 minutes of cooking time. Increase heat to 400 for last 20 minutes of cooking to give goose brown, crisp skin. Remove bird from oven and keep warm.
Pour off all fat from roasting pan. Sprinkle flour into cooking juices. Add remaining bouillon or stock and bring to a boil. Mash roasted apple into sauce. Strain gravy into sauceboat and serve apple sauce separately. Serves 6 to 8 |
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