| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tasteofhome | 8 | servings | |
INGREDIENTS
| 1 | Goose; 10-12 pounds | |
| 1 | c | Celery; chopped |
| 1 | c | Onion; chopped |
| 2 | tb | Butter |
| 3 | c | Apples; chopped and peeled |
| 2 | c | Raisins |
| 8 | c | Day old white bread; cubed |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1/2 | c | Apple cider |
| 1/2 | c | Water |
INSTRUCTIONS
Sprinkle the inside of the goose with salt. Prick skin well; set aside. In a skillet, saute the onion and celery in butter; transfer to a large bowl. Add the apples, raisins, bread, sugar and salt. 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 alarge shallow roasting pan.Bake, uncovered, at 350 degrees for 3 to 3 1/2 hours or until a meat thermometer reads 185 degrees. Drain fat from pan as it accumulates. Remove all dressing. Converted by MM_Buster v2.0l.
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