Roast Goose with Currant Stuffing

Ingredients

1 large yellow onion (chopped)

1 large tart apple (chopped)

1/4 cup lower-sodium chicken broth

6 cups toasted fresh bread crumbs

1/2 cup currants or chopped raisins

1/4 cup slivered almonds (toasted)

1/4 cup minced parsley

1 teaspoon dried sage leaves

1/4 teaspoon each salt and black pepper

1/3 cup lower-sodium chicken broth

1 goose (7 to 8 pounds), giblets removed

Preparation

In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.



In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.

Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.