GOOSE: A German friend shared this recipe which is a good alternative to serving turkey for festive occasion.

ROAST GOOSE WITH SAUERKRAUT & APPLES STUFFING:



1 goose, about 8-10 lbs in weight

salt and pepper

1 tbsp. apple jelly

1 cup apple juice or cider

2 tsp. cornstarch


stuffing:

5 cups sauerkraut
¼ cup butter
1 ½ cups chopped onion
2 medium red apples
1 tsp. caraway seeds
6 juniper berries
¾ cup apple juice, cider or white wine
½ cup currants or raisins




Rinse and pat dry goose, removing excess fat. Truss it neatly to keep legs and wings near the body.

Drain the sauerkraut in a colander and rinse it well under cold running water. Drain again.

To prepare stuffing: In a large heavy-bottomed saucepan, melt butter over medium heat. Add onions and cook for 5-6 minutes or until onion is transparent. Add apples, caraway seeds, juniper berries and pepper to taste. Cook for 5 minutes more, stirring from time to time. Squeeze sauerkraut to extract the last of the moisture; then add into apple and onion mixture. Add currants and apple juice or white wine. Cook, uncovered and stirring occasionally, until the liquid has evaporated, about 20 minutes. Taste and adjust seasoning. Let cool.

Preheat oven to 400 degrees F. Stuff goose with sauerkraut mixture, rub skin with salt and pepper to taste; then place goose in a roasting pan. Roast for 20 minutes; then reduce oven to 350 degrees F. Continue roasting, for 2- 2 ½ hours, or calculate roasting time at 15-20 minutes per lb plus 20 minutes extra. Test for doneness, if leg moves freely on being waggled, the goose is cooked. An instant-read thermometer inserted into breast should read 150-160 degrees F.

Remove goose from roasting pan and keep warm. Drain off most of the fat from roasting pan and place it over the stove. Add apple juice and deglaze pan, scraping up brown bits. Cook for 5 minutes. Mix cornstarch with a little water and add into liquid to thicken sauce. Stir in apple jelly. Carve goose, and serve sauce in a gravy boat.