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Roast Goose with Golden Stuffing
1/4 cup butter or margarine
1 pkg (6 oz.) dried apricots, chopped
1 cup chopped celery ,
IV* cups water or unsalted chicken broth
1/2 cup golden raisins
1 pkg. (16 oz.) cornbread stuffing mix
2 eggs
1/3 cup chopped parsley or chives
1 frozen goose (about 10 to 12 lb.), thawed
Salt and pepper
Celery leaves for garnish
Melt butter in large saucepan. Add apricots and celery; saute 2 minutes. Add water and raisins; heat to boiling. Stir in stuffing mix. Cool slightly; stir in eggs and parsley. Remove neck and giblets from goose. Rinse goose under cold water, drain. Remove as much fat as possible from body cavity; pat dry. Sprinkle goose with salt and pepper inside and out. Fill neck and body cavities loosely with stuffing. Fasten neck skin to back with skewer. Force wing tips up and back under body. Close body cavity with skewers and tie legs together. Any leftover stuffing can be baked in small greased custard cups or a casserole dish the last 30 minutes of roasting goose. Place goose, breast side up, on rack in shallow, uncovered roasting pan. Roast in 350 degree oven 3l/2 to 4 hours.
To prepare gravy, place neck and giblets, except liver, in large saucepan with 1/2 cup each chopped onion and celery and a dash of salt and pepper. Cover with 4 cups water;
(See THANKSGIVING, p. 11)
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