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Roast Goose with Apple-Raisin Stuffing
1 Goose; 10-12 pounds
1 c Celery; chopped
1 c Onion; chopped
2 tb Butter
3 c Apples; chopped and peeled
2 c Raisins
8 c Day old white bread; cubed
3 tb Sugar
1 ts Salt
1/2 c Apple cider
1/2 c Water
Sprinkle the inside of the goose with salt. Prick skin well; set aside. In
a skillet, saute the onion and celery in butter; transfer to a large bowl.
Add the apples, raisins, bread, sugar and salt. In a small bowl, beat eggs,
cider and water. Pour over bread mixture and toss lightly. Stuff into the
goose. Place with breast side up on a rack in alarge shallow roasting
pan.Bake, uncovered, at 350 degrees for 3 to 3 1/2 hours or until a meat
thermometer reads 185 degrees. Drain fat from pan as it accumulates. Remove
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