As culled (or stolen) from Clarissa’s blog, by Paul C. I wonder why I didn’t think of this since a long time ago. Better late than never, right?
3 lbs of onions.
½ cup of butter.
½ cup of celery, chopped with leaves.
6 cups of soft breadcrumbs.
1 tablespoon of salt.
½ tablespoon of freshly ground black pepper.
1 tablespoon of dried sage.
1 teaspoon of dried savory.
½ teaspoon of dried marjoram.
¼ teaspoon of ground nutmeg.
1 goose, about 11 lb.
1 tablespoon of fresh lemon juice.
Salt and pepper.
2 chicken bouillon cubes.
- Peel and cut the onions into quarters, then put them in a large saucepan, and add just enough boiling water to cover, and simmer, covered, for about 15 minutes or until just tender.
- Drain, cool, and coarsely chop the onions.
- In a large heavy skillet, melt the butter.
- Add the chopped celery and gently sauté for about 3 minutes, stirring frequently.
- Add half the breadcrumbs and cook gently until lightly browned, stirring frequently to combine.
- Place the remaining breadcrumbs in a large mixing bowl.
- Add the salt, pepper, sage, savory, marjoram and nutmeg. Toss to combine the ingredients.
- Add the prepared onions and the sautéed celery and breadcrumb mixture to the bowl and toss again to combine.
- Allow to cool before stuffing the goose.
- Preheat your oven to 400°F (205°C) degrees.
- Rub the goose inside and out with lemon juice.
- Generously sprinkle the inside of the goose with salt and pepper.
- Stuff the neck cavity with some of the prepared stuffing and fasten the neck skin to the body of the goose with a skewer.
- Stuff the body of the goose with the remaining stuffing, skewering and lacing the end closed.
- Tie the legs and the wings to the body with butcher’s twine.
- Prick the skin of the goose all over, to let the fat escape while roasting.
- Place the goose, breast side, down on the rack of a large roasting pan.
- Add the chicken bouillon cubes to the two cups boiling water and stir until dissolved, then pour the mixture over the goose.
- Roast for 60 minutes, uncovered.
- Pour off half the drippings and discard.
- Turn the goose over and pour two cups of boiling water over the bird.
- Continue roasting for another 60 minutes.
- Pour off the drippings from the pan, again.
- Prick the skin of the goose all over and continue roasting for about 90 minutes more, or until tender.
- To serve, place the goose on a large platter; remove the twine and skewers to carve.