The stuffed Christmas goose

Everyone is sure to know the stuffed Christmas goose as a classic holiday meal. But who has ever made them themselves? Just give this recipe a try.

You need ingredients:

1 goose, 4 kg
4 small onions
3 large red apples
1 bread roll
1 tsp dried marjoram
1 tsp mugwort
½ liter clear stock
2 tbsp butter
1 tbsp sugar
150 ml red wine
3 tbsp whipped cream
Sauce thickener
Salt and pepper

Preparation of a Christmas goose:

• First you wash the goose and dry it. Remove loose fat and rub the insides vigorously with salt.
• For the filling, dice the peeled onion and two of the apples, the goose innards, the chestnuts and the bread roll. Season the ingredients with salt, pepper, marjoram and mugwort.
• Place the stuffing inside the goose and secure with skewers and kitchen twine. Pour in the broth and prick the skin at the base of the leg several times.
• Roast the goose on the rack of the roasting pan at 350°F (175°C) for about 3.5 to 4 hours. Brush the goose first with the gravy, later with heavily salted water. Set the temperature to 250°C at the end of the cooking time so that the goose is nicely browned.
• Cut an apple into wedges and steam it in fat and sugar for about 5 minutes. Keep the roasted goose warm, remove the stock and sieve it. Then you fill it up with some water and boil it with the red wine and the cream. Stir in the sauce thickener and taste. Serve the goose on a platter with the apple wedges.