1 goose (8-10 pounds), giblets reserved
2 cups water
1 small onion, sliced
1 1/4 teaspoon salt
1 teaspoon salt
1/4 cup all-purpose flour
6 cups of soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves) chopped
1 medium onion, chopped
1/4 cup butter, melted
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon pepper
Trim excess fat from goose. Heat giblets, 2 cups water, small sliced onion, and 1 1/4 teaspoon salt to boil; reduce heat. Cover and simmer until giblets are done, about 1 hour. Strain broth; cover and refrigerate. Chop giblets and add to what was left in strainer. Set aside.
Rub cavity of goose with 1 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. ( Do not pack; stuffing will expand during cooking). Fasten neck skin of goose to back with skewers. Fasten opening with skewers; lace with string. Tie drumsticks to tail. Prick skin all over with fork. Place goose, breast side up, on rack in shallow roasting pan.
Roast uncovered in 350 degree oven until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally. Place at ten to aluminum foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose on Heated platter. Let stand 15 minutes before carving.
Pour off all but 1/4 cup drippings from pan. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Add enough water to reserved broth if necessary to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.
Serves 4 Germans or 6 Americans