Ingredients:
Gutted goose – 1 piece
Onion – 2 pieces
Green sour apple – 1 piece
White bread pulp – 100 grams
Butter – 15 grams
Fresh sage – to taste (dried sage or fresh parsley and dill can be substituted)
Egg – 1 egg
Dry wine – 2 tablespoons
Salt, pepper – to taste
Preparation:
- rinse the goose well, seared, cut out excess fat from the cavity and place the cut pieces in the bottom of a deep baking pan.
- Rub the goose with salt and optional spices (such as pepper or curry). Place the goose in the baking tray.
- For the filling: Dice apple and onion.
- Melt the butter in a pan and sauté the onion in it for 2-3 minutes until soft. Add the apples, stirring until the apples have softened slightly.
- Remove from heat, cool, add bread crumbs, sage, wine, egg (the mixture should not be hot, otherwise the egg will boil), salt and black pepper. Stir well.
- Stuff the goose with the mixture, tie its legs tightly, cover with foil (so that it is accurately baked and does not stick on top) and put in a preheated oven to 200 degrees.
- Water the goose with the juice formed in the baking tray every 30-45 minutes. In theory, the baking time is calculated according to this formula: 15 minutes for every 450 grams of bird plus another 15 minutes. It took me longer – almost three and a half hours (the goose weighed about 3.7 kg).
- 30 minutes before the end of baking, remove the foil. Readiness to check, as with chicken: deeply pierce the goose with a knife – from the wound should flow clear juice.
- Drain all the juice before serving. Mrs. Cratchit served this dish with boiled potatoes, which she mixed with the stuffing.
Applesauce
Ingredients:
Sour apples – 3-4 pieces
Water – 200 ml
Sugar – 50 grams
Citrus of half lemon
Preparation:
- peel the apples from the skin and core, cut into cubes.
- Put the apples in a saucepan, add the water, zest and sugar. Bring to the boil, reduce the heat and simmer for 20 minutes. Apples should become very soft, almost boiled.
- Purée the apples and cool to room temperature.