Goose with Apple Stuffing

For the goose with apple stuffing, remove the giblets from the goose, wash and pat dry. Salt inside and out and pepper a little.

Mix honey, oil, balsamic vinegar, salt, paprika powder, thyme, rosemary, marjoram and a little apple juice to a marinade and coat the goose inside and out with it.

Peel the apples, remove the core and stuff the whole apples into the goose. Cook in the oven at a low temperature (about 150° C) for several hours, turning the goose several times and baste with apple juice. Calculate at least one hour of cooking time per kg of weight.

Afterwards, skim off the fat from the gravy and serve with the goose or thicken as desired.

The goose with apple stuffing goes well with red cabbage and potato dumplings or mashed potatoes and vegetables.

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