Source: Casey Havre and John Lagier of Lagier Ranches.
1 fresh young goose (8-10 lbs)
1 loaf of day-old bread
1/2 cup dried cherries
1 tart green apple (cored and cut into ¼ inch pieces)
½ cup chopped celery
¼ pound chanterelle mushrooms (coarsely chopped)
¼ cup almond or walnut pieces
2 bunches green onions -coarsely chopped
4 sprigs fresh thyme or winter savory
¼ cup virgin olive oil + 2 tablespoons
4 tablespoons sherry vinegar
Salt & pepper
- Preheat the oven to 325 while you make your stuffing. Slow cook at low temperature – figure approximately 4-5 hours.
- Cut crusts from the bread (save to feed your chickens or the wild birds in your neighborhood). In a large bowl, tear the bread into small pieces. Add the cherries, apples, and nuts. Mix well.
Saute the green onions, celery and mushrooms in 2 tablespoons of olive oil until they are tender. Add the mixture to the bowl. Mix. Add the fresh thyme leaves. Add the olive oil and mix well; add the sherry vinegar. Mix and taste – the bread should taste just a bit tangy, add more vinegar – to your taste.
- Generously sprinkle the inside of the goose with salt and pepper. First stuff the neck cavity; fasten the neck skin to the body of the goose with a skewer. Next stuff the body of the goose with what remains, skewer and lace the end closed. Tie the legs together with string. Prick the skin of the goose all over, to let the fat escape while roasting.
- Lower the oven to 300 and place the goose in a large roasting pan with enough room to catch grease.
- Place the pan in the middle of the oven. After about 45 minutes begin to check for goose fat at the bottom of the pan. Have a bowl next to the oven and with a baster begin to extract the grease from the roasting pan. Save for later – potatoes roasted in goose fat are fabulous!
- After about 4 hours, check for doneness. Drumsticks should separate fairly easily once your bird is thoroughly cooked. Once done, remove the goose from the oven and let your bird pull itself together for about 15 minutes. First remove the stuffing, then carve! We serve our bird with shaved Brussels Sprouts sautéed with Fatted Calf pancetta.