Goose with Apple Stuffing

Ingredients

• 1 goose (about 3.5 kg)
• Salt
• Pepper
• 3 tbsp dried savory
• 750 g Boskop apples
• 80 g walnuts (freshly cracked and coarsely chopped)
• 1 tbsp thyme leaves (chopped)
• 500 ml wine
• 250 ml apple juice
• 100 g breadcrumbs
• 20 g butter

Instructions

1. 1.

   Wash the goose, pat dry, rub inside and out with salt and pepper, and sprinkle with savory.

2. 2.

   Wash apples, halve them, core, cut into wedges, mix with walnuts and thyme leaves, and stuff the goose. Sew the opening closed.

3. 3.

   Preheat oven to 220°C and place the goose breast-side down on the oven pan. Gradually pour in ¼ L water, wine, and apple juice over 45 minutes, then reduce heat to 170°C. Insert a toothpick under the wings. Roast for another 2 hours, turning once and basting with the cooking liquid. Fifteen minutes before finishing, baste with remaining wine and raise oven temperature back to 220°C.

4. 4.

   Remove goose, strain the drippings through a sieve, skim off fat, and optionally add poultry stock to reach 500 ml. Whisk a small amount of cornstarch with water until smooth, then stir into the sauce to thicken; season with salt and pepper.

5. 5.

   Serve the stuffed goose as desired, accompanied by potato dumplings and Brussels sprouts if preferred.