[fml]

LOL..thanks for the ping. My gravy is always just awful, this year I'll make yours . Maybe I'll even skip the emergency jar.

[carlo3b]

Maybe I'll even skip the emergency jar.

Wait until it's finished... LOLOLOL

Roasted Goose Stuffed with Caraway and Apples

• 1 Jumbo double goose breast, bone removed
• 1/2 dozen or so juniper berries, minced
• 1/2 teaspoon dry rosemary, or 1 teaspoon chopped fresh rosemary leaves
• 1/4 cup olive oil, plus 3 tablespoons
• 2 tablespoons red wine vinegar
• 2 medium onions, diced
• 3 Granny Smith apples, peeled, cored and diced
• 2 tablespoons caraway seeds
• 2 boiled potatoes, peeled and cubed
• 1/2 cup bread crumbs
• 1/2 cup fresh flat Italian parsley, chopped
• 1 dash cloves
• 1 egg
• Kosher Salt and fresh ground pepper


1) Dress goose breast out in a baking pan.
2) In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast.
Cover and refrigerate overnight.
3) Sauté onions in the remaining oil over medium heat, and cook until transparent.
4) Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften.
Remove from heat and cool.
5) Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.
Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.