Name: Roast Goose with Chestnut Stuffing
Yield: 6 to 8 servings
Ingredients: 1 tablespoon applejack or Calvados (optional); 3 cups cooked chestnuts; 2 tablespoons chopped parsley; ¾ cup chopped onions; Salt and freshly ground black pepper to taste; 1 bay leaf, finely chopped, or ½ teaspoon ground bay leaf; ½ teaspoon crumbled dried thyme; 1 teaspoon crumbled dried rosemary; 1 goose (12 pounds), with liver and heart; 1 pound ground bulk sausage; ½ cup soft fresh bread crumbs; ½ cup Chicken Stock; 3 green cooking apples, peeled, cored and chopped; 1 garlic clove, finely minced

Wash the goose and remove any large pieces of interior fat. Render enough to make two tablespoons fat. Grind the liver and heart of the goose and set aside.

Preheat oven to hot (450°F.).

Heat the rendered goose fat and cook

Roast Goose with Chestnut Stuffing

Ingredients

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