Stuffed roast goose with napkin dumplings

Ingredients for 5 servings:

• 1 goose
• 3 apples
• 10 prunes
• 2 large onions
• 3 sprigs of thyme
• 2 tbsp walnuts
• 1 bunch of soup vegetables
• 2 oranges
• 2 onions
• 1 tbsp butter
• 2 tbsp cranberries
• 100 ml sauce, brown basic sauce
• 50 ml cream
• 500 g bread(s) / rolls
• 100 g bacon
• 2 small onions
• 1 bunch of herbs
• 6 eggs
• 400 ml milk
• 1 can red cabbage
• Honey for rubbing in
• salt and pepper
• Sugar
• nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Clean, wash, and season the goose. Peel and, if necessary, peel and core the apples, and chop them. Peel and roughly chop the onion, then fry it in a pan with the apples, plums, thyme, and nuts. Stuff the goose with this, seal it with a wooden skewer, and fry it all over in oil. Roughly chop the soup vegetables, onion, and oranges and fry them in the roasting pan. Place the goose on top and cook in a preheated oven at 160°C (top/bottom heat) for about 2.5 to 3 hours. Brush the goose occasionally with honey and turn it halfway through. Later, collect the stock, remove any fat, and reduce it slightly. Add the cranberries and cream. Dice the bacon and onion and fry in a pan. Finely chop the herbs and add them. Dice the bread and place it in a bowl. Season with salt and nutmeg. Now add the eggs and the bacon and onion mixture. Heat the milk, pour it over the mixture, and mix thoroughly. Spread out damp kitchen towels, spread the mixture on them, roll them up, tie them, and cook in a pot of boiling water for a maximum of 10 minutes. Heat the red cabbage.