INGREDIENTS

INSTRUCTIONS

Peel and cut the onions into quarters. Place them in a large saucepan, add
just enough boiling water to cover, and simmer, covered, for about 15
minutes or until just tender. Drain, cool, and coarsely chop the onions.
Warm the butter or margarine in a large heavy skillet. Add the chopped
celery and gently sauté for about 3 minutes, stirring frequently. Add half
the bread crumbs and cook gently until lightly browned, stirring frequently
to combine.
Place the remaining bread crumbs in a large mixing bowl. Add the salt,
pepper, sage, savory, marjoram, and nutmeg. Toss to combine the
ingredients. Add the prepared onions and the sautéed celery and bread crumb
mixture to the bowl and toss again to combine. Let cool before stuffing the
goose.
Pre-heat the oven to 400-F degrees. rub the goose inside and out with lemon
juice. Generously sprinkle the inside of the goose with salt and pepper.
Stuff the neck cavity with some of the prepared stuffing and fasten the
neck skin to the body of the goose with a skewer.
Stuff the body of the goose with the remaining stuffing, skewering and
lacing the end closed. Tie the legs and the wings to the body with
butcher's twine. Prick the skin of the goose all over, to let the fat
escape while roasting.
Place the bird, breast side, down on the rack of a large roasting pan. Add
the bouillon cubes to the two cups boiling water and stir until dissolved,
pour the mixture over the goose.
Roast for one hour, uncovered. Pour off half the drippings and discard.
Turn the goose over and pour two cups of boiling water over the bird.
Continue roasting for another hour.
Pour off the drippings from the pan, again. Prick the skin of the goose all
over and continue roasting for about 90 minutes more, or until tender.
To serve, place the goose on a large platter; remove the twine and skewers
to carve.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 19, 1999, converted by MM_Buster
v2.0l.

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