Stuffed Goose with Apples and Cranberries

Ingredients

• 1 goose (ready-to-cook, about 4 kg)
• 2 stalks Parsley
• 1 stalk mugwort
• 3 apples
• 120 g cranberries
• Salt
• Pepper (freshly ground)
• 1 small bay leaf

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat. Rinse the goose cold and pat dry. Roughly chop the herbs. Wash the apples, quarter them, remove the core, and cut into wedges. Rinse the cranberries, drain, and mix with apple wedges and herbs. Salt and pepper the inside of the goose and fill it with the mixture. Sew the opening closed or secure with toothpicks. Tie the goose in shape and add a small bay leaf bouquet. Prick the skin on the sides and under the legs so fat can escape. Season the outside with salt and pepper, place the breast side down in a roasting pan, and pour a little water in. Roast in the preheated oven for about 30 minutes, basting occasionally with liquid. While this cooks, peel and roughly cube onions, carrots, and celery. Remove the goose from the pan and pour out the liquid. Skim off excess fat, place the goose breast side up on a rack in the roasting pan, and continue roasting for another 2–2.5 hours, basting with released fat and adding water as needed. Raise the oven to grill mode and brown the goose under the grill for about 10 minutes.

2. 2.

   Remove the thread and toothpicks from the goose, take out the stuffing, slice the goose, and serve immediately.