Classic Christmas goose with apple stuffing

Ingredients for 6 servings:

• 200 g white bread
• 250 ml milk
• 2 eggs
• salt and pepper
• some parsley
• 200 g apples
• 1 goose, ready to cook, approx. 4 kg
• 1 onion(s)
• 1 tsp tomato paste
• 800 ml chicken stock
• 2 tbsp cornstarch
• some marjoram
• 500 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

Dice the bread. Mix with the milk and eggs and season to taste. Chop the herbs and dice the apples. Remove the giblets and fat from the goose. Dice the liver. Mix the diced white bread, milk, eggs, apples, liver, and herbs together. Now season the goose, fill it with the mixture, and seal it. Place the goose on a roasting pan. Place the remaining giblets around the goose and pour in 500 ml of water. Roast in a preheated oven at 180°C for approx. 2.5 to 3 hours, basting frequently with cooking fat. Once the roasting time is over, remove the giblets. Dice the onion and sauté in a little goose fat in a pan. Stir in the tomato paste and then deglaze with the chicken stock. Add the giblets and simmer for approx. 30 minutes. Strain the stock and thicken if desired. Season again to taste. Serve the goose. Red cabbage goes well with it. Tip: You can also garnish the goose with caramelized apples.