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Serves 6-8 People (30 min prep) plus 4-5 hrs Cooking Time  

 

- 1 Fresh Whole Goose (available for norder at Stemmler’s)

- 2 Cups Chicken Broth (available at Stemmler’s)

- 2 Crispy Apples (quartered, then quartered again)

- ½ Cup Raisins

- I Can Chestnuts

- 5 Sprigs Fresh Marjoram (can use Oregano in a pinch)

- 4 Tbsp Lemon Juice

- 1 Tbsp Apple Syrup (available at Stemmler’s)

- 2 Tbsp Your Favorite Spices Salt/Pepper 
 
FOR THE SIDES

- 1 Small Head Red Cabbage (shredded)

- 1 Can Local Apple CIder (available at Stemmler’s)

- 4 Cloves

- 2 Bay Leaf Salt & Pepper

- 4 Cups Stale Bread

- 4 Small Onions (small diced)

- 3 Cloves Garlic (minced)

- 1 Bunch Parsley (chopped)

- 4 Oz Butter

- 1 ½ Cups Milk (slightly warm)

- 6 Eggs

- 3 Tbsp Flour 
 
Instructions:
 
1. For the goose, pull out any remaining feather end and discard. Rince the Goose inside and out after removing the neck and giblets. Place them in a small pot with 2 cups water, 2 cups chicken stock, 1 bay leaf & 2 sprigs of marjoram. Simmer for 1 hour.  Pat the goose dry. Sprinkle inside with seasoning and rub the skin as well. In a bowl take the chestnuts, apples, raisins, lemon juice and more seasoning. Mix together and stuff the goose with this. Skewer the skin flap to the goose to close the cavity. If the large wings are loose, tie them together with some butchers twine. Place goose on a roasting rack breast side down and into a  375F oven. After 2 hours, flip the goose then keep roasting and basting for another 2½ hours. During the last 15 minutes, turn the temp up to 400F to brown and crisp the skin.

 

2. Add 2 oz butter to pan and melt. Saute the onions until soft then add garlic for 2 minutes. Set aside ¾ of this mixture for the dumplings. To what’s left in the pan, add cabbage, cloves, seasoning and the cider, then cover. Let braise on med/low heat for an hour.

 

3. For the dumplings, take the leftover mixture of onion/garlic and add parsley. Fill a bowl with the stale bread then pour the milk over. Mix in the eggs and seasoning together then add the leftover onions and garlic. If it's too runny, you can add some breadcrumbs to firm it up. Scoop out the bread mixture into the dumpling size you wish to make and form them with wet hands. When you are done this, add a few at a time to the simmering stock (after you’ve removed the neck and giblets). When they start to float, they are done. Remove and keep warm.

 

4. When the goose is finished, remove it from the rack and let it rest on a cutting board, loosely covered with foil for 15 minutes. Remove the stuffing into a bowl and keep warm as well.

 

5. Carve the goose, platter and serve everything hot with some homemade gravy. Frohe Weihnachten! 

 

 

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