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Ingredients
- 1 x 12 pound goose
- 2 Tbsp. extra virgin olive oil
- 3/4 tsp grnd allspice
- 1 lt plus 2 Tbsp. water
- 2 c. corn bread, cubed
- 2 c. apple, peeled, diced
- 2 c. plum, diced
- 2 c. green onion, thinly, sliced
- 1 tsp grnd ginger
- 1 1/2 c. apple, cider
- 4 tsp corn starch
- 1 x salt and pepper, to taste
Directions
- Preheat oven to 450 degrees Fahrenheit.
- Remove giblets from goose and rinse with cool water, and pat dry.
- Rub the goose inside and out with oil and allspice, and set it aside.
- Place giblets in a pan with water and simmer over medium heat for 30 to 40 min, till tender.
- Chop giblets and reserve for sauce.
- Reserve the giblet broth.
- In a mixing bowl combine the cornbread, apples, plums, green onions and toss with 1 1/2 to 2 c. of the reserved giblet broth.
- Season stuffing with ginger, salt and pepper to taste.
- Stuff the goose loosely and truss, and place it breast side up on a rack in a shallow roasting pan.
- Reduce temperature to 350 degrees and allow 20 to 25 min per lb..
- After 30 min prick the skin on the sides of the breast, thighs and legs, to release fat, turn the goose 1/4 turn and baste with some of the cider.
- Continue to pick the skin, baste with cider and make 1/4 turns several times during roasting.
- Remove the goose to a serving platter with a meat thermometer inserted into the thickest part of the bird register 165 degrees.
- Pour the pan juices into a large heatproof measuring c. or possibly bowl.
- Skim off any fat.
- If necessary, add in sufficient reserved giblet stock or possibly water to the pan juices to make 2 c. total liquid.
- Return the juices to the roasting pan and stir in the giblets.
- Dissolve the cornstarch in cool water and stir into the juices.
- Cook the sauce over medium heat stirring constantly for 2 to 3 min till thickened.
- Season with salt and pepper to taste and strain.
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