A traditional Christmas dish in Northern Europe. In Germany it is often paired with red cabbage, applesauce, or sauerkraut. I don't remember where I got this recipe. Probably from my German grandmother!
Trim the fat off the goose. Rub cavity with 1 teaspoons salt . Cook the giblets with the onion, simmer the giblets until done, with water to cover, approximately 1 hour. Strain the broth, chop giblets finely, add broth to the stuffing ingredients.
Stuff the goose lightly, tuck the wings underneath, and put tin foil over the stuffing cavity, tie the drumsticks together. Prick the skin all over with a fork. Bake at 350 for 3-4 hours,, until the internal temperature is 175-180. Remove the goose, let rest for 15-20 minutes while you make the gravy.
Strain the fat keep 1/4 cup. Mix with the remaining salt and flour, use the roasting pan (you don't want to miss all the tasty tidbits on the pan!)stirring and cook for 1 minute. Add 2 cups water or broth, stirring constantly, until thickened. Scoop the stuffing out of the goose, put the gravy in a gravy boat,.
Plate the goose. . It is quite a showpiece so I don't carve until everyone has oo'd and ahhd!