Catholic Recipe: Roast Goose II (with Sour Cream and Apple Stuffing)
The Feast of St. Michael on September 29 has become a combined feast for the archangels Michael, Raphael and Gabriel. This feast is also called Michaelmas.
A Michaelmas goose was typically eaten in the British Isles and Germany. This custom has been brought to America by the Pennsylvania Dutch. Traditionally in Poland the Michaelmas goose is roasted with a stuffing made from apples.
Put onions and apples through meat chopper. Simmer with butter in iron skillet until golden brown. Add bread crumbs and giblets. Season with red pepper, sage, vinegar, salt and black pepper. Add sour cream. Stuff the goose loosely. Dredge it with flour and place in pan with water. Cook in hot oven (450°) about 25 minutes. Then lower heat to 375°. Allow 20 to 25 minutes per pound. Baste frequently with melted butter.Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999