Moving away from traditional English accompaniments, I often serve goose with green lentils, polenta, red cabbage or even spiced fruit. I also make this stuffing. If you cannot get pistachios, use extra almonds.
Let the bread dry out for a day, and then tear it into small pieces. Soak the apple in the calvados for 15 minutes, and then mix with the rest of the ingredients. Grease a soufflé dish or other ovenproof dish with a little goose fat, and spoon in the stuffing. Bake it in the oven with the goose for 45 minutes-1 hour.
© 1995 Frances Bissell. All rights reserved.