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and diced)
1 cup whole cranberry sauce (homemade or canned)
1/2 cup ham (finely chopped)
2 tablespoons grated orange rind (without white pith)
1/2 cup plain bread crumbs
3 tablespoons fresh thyme (or 1 tablespoon dried)
Preparation
Position oven rack so goose will fit in oven. Pre-heat oven to 375 degrees.
While oven is pre-heating, put hazel nuts (filberts) into a small ungreased pan and heat in oven about 3-5 minutes to lightly toast. Watch carefully. Don’t let them burn.
Meanwhile, coat roasting pan and rack with pan spray for easier clean up. Roasting pan should be large enough to hold entire goose and be at least 2 inches deep.
Remove giblet package from goose cavity. Remove giblets from package. Wash well under cool running water. Put giblets, including neck, into a pot and cover with 6 cups water. Cover pot. Bring to a boil. Reduce heat to simmer and cook about 1 1/2 hours to make a broth for your gravy. You’ll need about 4 cups broth for your gravy. Add additional water to broth if necessary.
Leave giblets in broth until ready to use at end of roasting
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