1 14 to 15 lb. fresh or thawed frozen goose
1/2 cup butter or margarine
1 large onion, chopped
3 stalks celery, sliced
8 cups white bread, torn in small pieces
4 cups whole-wheat bread, torn in small pieces
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
1 egg
1 large carrot, chopped
2 bay leaves
1/4 cup unsifted all-purpose flour | |
| In large (8-quart) stockpot, melt butter over medium heat. Reserve 1/4 cup onion and add remaining onion to butter; saute 5 minutes. Add celery and cook until tender-crisp. Stir in bread cubes, thyme, 1/2 t salt, and 1/4 t pepper until lightly mixed and remove from heat. In cup, combine water and egg; stir egg mixture into bread mixture. Set bread mixture, or stuffing, aside. Heat oven to 400 F. Remove neck and giblets from goose. Remove excess fat from neck and body cavities. Rinse goose, neck, and giblets and drain well. Fill neck cavity with some stuffing. Fasten neck skin to back with a small metal skewer. Spoon remaining stuffing into body cavity and tie legs together. Place goose, breast side up, on wire rack in shallow roasting pan. With tines of fork, pierce skin of goose well. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone. Roast goose, uncovered, 1 hour. Meanwhile, in 2-quart saucepan, cook neck and giblets over medium heat until well browned, stirring occasionally. (If desired, exclude the liver, wrap and freeze for another use.) Stir reserved onion, the carrot, and bay leaves into giblets; add enough water to cover. Heat to boiling over high heat. Reduce heat to low, cover, and simmer 1 hour. Reduce oven temperature to 325 F and continue roasting 2 1/2 to 3 hours longer or until thermometer registers 185 degrees. During roasting, spoon off accumulated fat at 30-minute intervals. Transfer goose to large platter; let stand 15 minutes before carving. Prepare gravy. Remove skewer and untie the goose legs. Carve and serve!
|
