| 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.
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