Roast Goose with Apple-Raisin Stuffing
A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska
- 1 domestic goose (10 to 12 pounds)
- 1-1/4 teaspoons salt, divided
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons butter
- 3 cups chopped peeled apples
- 2 cups raisins
- 8 cups cubed day-old white bread
- 2 to 3 tablespoons sugar
- 2 eggs
- 1/2 cup apple cider
- 1/2 cup water
- 1. Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt.
- 2. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan.
- 3. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.
Nov 4, 2016
I've used this recipe for my Thanksgiving turkey for years since it was featured in Taste of Home's 1996 October/November issue. It's a keeper. Not too sweet-perfect!
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