Catholic Recipe: Roast Goose III (with Apple Stuffing)
In England, Michael was always venerated as patron of knights and warriors. Castles and manor houses celebrated his day, called Michaelmas, with lavish hospitality. Roast goose with sage and onion stuffing was always featured on the menu. In Poland, St. Michael's Day called for roast goose too, but the stuffing was made with apples.
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.
Wash goose inside and out; pat dry. Cook giblets to make stock. (Use chopped giblets in gravy.) Prepare stuffing mix as directed on package. Add remaining ingredients; mix thoroughly. Stuff and truss goose; place on rack in large open roasting pan. Do not add water; do not cover. Roast at 325° for 4 to 4-1/2 hours or until thoroughly done. (If goose is very fat, prick skin lightly after first hour.) Makes 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965