Juicy crispy goose with stuffing

Ingredients for 6 servings:

• 1 goose (approx. 5 kg)
• 12 rolls
• 1 bunch of parsley
• 5 onions
• 4 apples
• 5 sprig(s) mugwort
• salt and pepper
• Sugar
• 1 bunch of soup vegetables
• 2 eggs
• 50 g butter
• some milk
• 100 ml water
• 1 tbsp salt

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 8 hours; Total time approx. 9 hours 15 minutes

For the filling, cut the rolls into cubes approximately 1 x 1 cm. Dice 2-3 onions and place everything in a bowl. Add the eggs, a little salt, and a little milk, finely chop the parsley, and mix well; the filling should be like dumpling dough. Quarter the remaining onions, wash and core the apples, and clean and finely chop the soup vegetables. Spread everything out on the bottom of the goose roasting pan. Wash the goose thoroughly and season well inside and out with salt and pepper. Add the stuffing to the goose. Close the opening with wooden skewers, place the mugwort on the skewers, and tie the legs together with kitchen string. Place the goose in the roasting pan and place in the oven at 100°C. Roast for approximately 7 hours, occasionally piercing the skin to release the fat. Remove the roasting pan from the oven. Use the vegetables and stock for the sauce. Place the goose on a rack and place it in the oven with a baking sheet underneath. Roast at 175°C for another 50-60 minutes, brushing with salted water (100 ml water mixed with 1 tablespoon salt) every 15 minutes. Serve with red cabbage and potato dumplings.