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Roast Goose with Fruit and Nut Stuffing


3/4     cup (175 mL) dried apricots
4    cups (1 L) pared, cored and diced tart apples
12    slices stale or lightly toasted bread, cut into 1?2-inch (1 cm) cubes
3/4    cup (175 mL) coarsely chopped California walnuts
Grated zest of 2 lemons
Salt and freshly ground pepper to taste
1/2     cup (125 mL) unsalted butter, melted

1    (10 pound/4.5 kg) goose
1    cup (250 mL) water
Salt and freshly ground black pepper


Soak apricots in cold water for 1 to 2 hours, until soft and pliable. Drain; pat dry and cut into 1/2-inch (1 cm) cubes.

In a large bowl, combine apricots, apples, bread, nuts, lemon zest, salt and pepper; toss well to mix. Add melted butter and toss until evenly coated. Cover and refrigerate until

Remove neck and giblets from body cavity of goose (use to make gravy or freeze for later use). Remove excess skin from neck and fat from body cavity. Rinse goose, pat dry inside and out and pierce all over with a fork. Place breast side down, on a rack in a large roasting pan. Add water to pan.

Place on centre rack of a 450°F (230°C) oven for 40 minutes. Remove from oven.

Place goose on a tray or draining board to cool to room temperature. Drain off water and drippings from roasting pan. Reduce oven heat to 350°F (180°C).

Loosely fill neck and body cavities with stuffing. Truss goose, and rub all over with salt and pepper. Place breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of inner thigh muscle. Roast, spooning off drippings every half hour, until thermometer registers 185°F (85°C), about 2 hours. Baste once with drippings during the last half hour of roasting.

Test for doneness without a thermometer: Leg should feel very soft when pressed and juices should run clear (no pink) when inner part of thigh is pierced. Remove goose from oven and let rest on a carving board for 10 minutes before carving. Makes 8 servings.

Roast Goose with Fruit and Nut Stuffing

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