Title: Roast Goose with Bread & Apple Stuffing
Categories: Entree Poultry Goose Jewish
Yield: 1 Servings

1		Loaf white bread
6	lb	To 8 lb goose
2	tb	Corn oil
2		Onions, finely chopped
2		Stks celery, finely chopped
1/4	ts	Thyme, crushed
1/2	tb	Kosher salt
2	ts	Garlic powder, divided
2	lg	McIntosh apples, peeled, cored, & diced salt

Tear or cut the bread slices into small pieces or cubes & leave spread out on a baking sheet overnight to dry. If you do not have time, put in a low, 250 F oven for 1-1/2 to 2 hrs. Preheat the oven to 375 F. Wash & dry the goose & pull out any remaining pinfeathers.

In a skillet, heat the oil & saute the onions for 5 mins, until just wilted. Add the celery, thyme, salt, & 1 ts garlic powder. Saute 2 mins more & remove from the heat. In a large bowl, place the diced apples, sauteed onion mixture, & the bread. Mix well. Stuff this mixture into the cavity of the goose & sew or skewer it closed. Sprinkle the goose w/remaining garlic powder & salt. Rub the seasonings into the skin.

Line the bottom of roasting pan w/aluminum foil to catch to grease as it melts. Place the goose on a rack in the roasting pan. Calculate the roasting time at 15 to 20 mins for each pound (between 2 & 3 hrs). Cook in the preheated oven for 1 hr. Makes 6 to 8 servings.

ADVICE FROM MAMA: Save the render goose fat that remains in the roasting pan. Many people consider goose fat to be even more delicious than schmaltz. Pour the fat into a jar, cover, & refrigerate. It will keep indefinitely & it is great for for frying potatoes, latkes, or in any recipe that calls for schmaltz.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990. DPileggi in Houston, Texas

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