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- 10 slices white bread
- 1 cup dried currant
- 4 apples, Peeled, Sliced
- 1 tablespoon dried thyme
- 4 tablespoons butter, melted
- 1 tablespoon vegetable oil
- 1 goose (8 - 10 lbs)
- 1 onion, Chopped
- 1 carrot, Chopped
- 1 stalk celery, Chopped
- 1 clove garlic, minced
- 1 bay leaf
- 3 whole cloves
- 1 sprig fresh thyme
- 1 sprig fresh marjoram
- 1⁄4 cup white wine
- 1 teaspoon tomato paste
- 1 can chicken bouillon
- Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
- Stuff, truss and tie goose.
- Prick bird all over with fork.
- Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
- Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
- Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
- Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
- Transfer cooked goose to platter and keep warm.
- Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
- Then stir in white wine, tomato paste and chicken bouillon.
- Simmer for 10 - 15 minutes, then strain gravy.
- A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
- Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.