Roast Goose

A nice change from turkey.

Potato Stuffing:
3 medium potatoes, peeled and quartered
Boiling water
1 cup milk
1/4 cup hard margarine
1 1/4 cups chopped onion
1/2 cup chopped celery
5 cups croutons (tiny)
2 tsp. parsley flakes
1 1/2 tsp. sage or poultry seasoning
1 tsp. salt
1/4 tsp. pepper

10 lbs. goose

Gravy:
1/2 cup fat drippings from pan
1/2 cup all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
4 cups pan drippings, without fat, plus water
Gravy browner, if needed
Serves 6 to 8
Potato Stuffing:
Cook potatoes in boiling water until tender.
Drain.
Mash well.
Add milk.
Mash.
Mixture will be runny.
Melt margarine in frying pan.
Add onion and celery.
Saute until soft.
Turn into large container.
Add mashed potato.
Add croutons, parsley, sage, salt and pepper.
Toss well.
Let stand for about 30 minutes so croutons can absorb moisture.
If not moist enough, some water can be added.
Stuff goose.
Skewer shut.
Tie wings to body and legs to tail.
Roast, covered, in 450F oven for 20 minutes.
Reduce heat.
Continue to roast in 350F oven for 3 1/2 to 4 hours until very tender.
Meat thermometer, inserted in breast area, should read 190F.
To brown, remove cover for about 10 minutes at the end of cooking.

Gravy:
Stir fat, flour, salt and pepper in large saucepan.
Mix in pan drippings and water until mixture boils and thickens.
Add a bit of gravy browner if needed to make a rich brown.
Taste for salt and pepper, adding more if needed.
Makes about 4 cups.