Christmas Goose with Raisin Stuffing

CHRISTMAS GOOSE WITH RAISIN STUFFING    *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*     INGREDIENTS:   1 large yellow onion; chopped    1 large tart apple; chopped   1/4 plus 1/3 separate cup  chicken broth   6 cups toasted fresh bread crumbs    1/2 cup chopped raisins   1/4 cup slivered almonds;  toasted   1/4 cup minced parsley   1 teaspoon dried  sage leaves   1/4 teaspoon each salt and black pepper    1 goose (7 to 8 pounds), giblets removed     DIRECTIONS:   In a small saucepan, combine the onion,  apple, and 1/4 cup   broth. Bring to a boil. Lower heat and simmer for 5 minutes   or until onion and apple are tender. In a large mixing bowl,   combine onion mixture, bread crumbs, currants,  almonds, parsley,   sage, salt, and pepper. Toss 1/3 cup broth with bread crumb   mixture. Preheat the oven to 350 degrees. Rinse goose; drain,   and pat dry. Prick the skin on the lower breast, legs, and   around the wings with a skewer. Stuff goose. Then, place goose,   breast-side-up, on a rack in large roasting pan. Insert a  roasting thermometer in its thigh without touching  bone. Spoon  remaining stuffing into a lightly greased 1 1/2-  quart casserole;   cover and refrigerate. Roast goose for 2 to 2 1/2 hours or until   the thermometer registers 175 degrees, drain  fat often. Bake the  covered casserole of stuffing along side the  goose during the   last 30 minutes of roasting. Let the goose stand for 15 to 20   minutes. Carve the goose and discard the skin. Yield: 6 Servings

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