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Fading Feast Raymond Sokolov

Roast Goose with Potato and Sausage Stuffing

Ingredients

1 10-pound goose

Salt

Marjoram

3 tablespoons chopped onion

3 tablespoons butter

4 cups potatoes, parboild 5 minutes, peeled, and diced

1/2 pound sausage meat

Pepper

2 to 3 tablespoons browned butter

Serves 6

Instructions

1. Clean goose inside and out, removing any patches of fat (which can be rendered and reserved). Rub inside with salt and a little marjoram. Rub outside with salt. Let stand to ripen while preparing stuffing.

2. Saute onions in butter. Then add potatoes and sausage meat. Season with pepper and very little salt. Mix well and stuff goose lightly.

3. Preheat oven to 375 degrees.

4. Prick goose all over and cook, breast down, on a rack in a covered roasting pan filled with hot water to rack height only.

5. Cook 1 hour, then turn goose over then prick again. Finish cooking with cover off. Throughout cooking, baste frequently with pan gravy and a little water, skimming off excess fat (which, again, should be reserved for use in cooking). Allow about 20 minutes per pound (3 hours, 20 minutes). Ten minutes before goose is done, baste with browned butter and turn heat up a little to crisp skin. Serve with spiced crab apples or applesauce.

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