ROAST GOOSE WITH CURRANT STUFFING

For cooking convenience, purchase a goose equipped with Volk's Pop-Up Timer^®. A goose gives off more fat during roasting than most other poultry. So have a bulb baster ready to draw off the drippings.

Servings: 6

Ingredients

1		large yellow onion (chopped)
1		large tart apple (chopped)
1/4	cup	lower-sodium chicken broth
6	cups	toasted fresh bread crumbs
1/2	cup	currants or chopped raisins
1/4	cup	slivered almonds (toasted)
1/4	cup	minced parsley
1	teaspoon	dried sage leaves
1/4	teaspoon	each salt and black pepper
1/3	cup	lower-sodium chicken broth
1	7 to 8 pound	goose, giblets removed

Preparation

1. In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

2. In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

3. Preheat the oven to 350°.

4. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose.

5. Place goose, breast-side-up, with Pop-Up Timer visible, on a rack in large roasting pan.

6. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.

7. Roast goose for 2 to 2 1/2 hours, until the Timer pops up (at about 200 degrees F). Drain fat often.

8. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting.

9. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.