Festive Goose

For the festive goose, first wash, core and coarsely dice the apples. Peel the onions and also coarsely dice them.

Rinse the goose, rub dry and season the inside with mugwort, pepper, salt and marjoram. Stuff with the apple and onion cubes. Fill goose roasting pan with approx. 2 cm hot water, put the goose in with the breast downwards and roast in the oven at 180 °C for 3 hours. Turn the goose to the other side after one hour, skim off the goose fat, add water and baste the goose with the fat every 15 minutes.

For the stuffing, heat the butter, add peeled chestnuts and cook until soft with beef broth and sugar. Add onions, liver and rolls and let the beef broth evaporate. Place the mixture in a buttered, ovenproof dish with the goose and roast in the oven for 40 minutes. The stuffing is filled into the festive goose only before serving.

Preparation Tip:

If the festive goose is served cut up, you can serve the stuffing separately.

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