Stuffed Goose Recipe
8-10 lb goose
1 cup celery, chopped
1 cup onion, chopped
2 TBS butter
4 cups apples, peeled and chopped finely
8 cups day old white bread
2 tbs white sugar
2 tsp salt, divided
1/2 cup apple juice
1/2 cups chicken broth
Preheat the oven to 350F/180C degrees and spray a roasting pan with vegetable oil.
Wash the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously; set aside.
In a skillet over medium-high heat, add the butter and saute the celery and onion until tender. Pour into a large bowl.
Add the chopped apples, bread, white sugar and remaining teaspoon of kosher salt; toss. In a bowl, whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture.
Toss well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.
Let the bird rest for at least 20 minutes before carving; remove the stuffing and cover to keep warm.