Roast Goose with Mashed Potato Dressing

How to make Roast Goose with Mashed Potato Dressing Recipe - Today, our choice is most likely a domesticated goose, grown for consumption. Because there is so much fat that drains off the goose, it is better to bake a dressing in a separate dish rather than to stuff the bird.

Makes 6 servings

Ingredients:
1 (8- to 9-pound) goose
1 lemon, cut in half
2 garlic cloves, minced or pressed
2 teaspoons coarse kosher-style salt
Applesauce

Mashed-Potato Dressing:
2 cups hot mashed potatoes
1-1/2 cups fresh whole-wheat bread crumbs
1 medium-sized onion, chopped
2 eggs
1 teaspoon salt
1 teaspoon dried sage
1/2 cup chopped celery leaves
1/4 cup chopped fresh parsley

Method:
Preheat oven to 350F (175C).

Thaw goose if frozen. Wash inside and out and pat dry with paper towels. Rub goose with cut lemon. Place lemon halves inside cavity of goose.

Mix garlic and salt; rub over surface of goose. Place on a rack in a roasting pan. Using a fork, pierce skin over breast of goose in several places. Roast goose 20 to 25 minutes per pound.

Pierce skin again during cooking to release fat into pan beneath. Meanwhile, prepare Mashed-Potato Dressing.

Place in oven 1 hour before goose is done. Bake 45 minutes, then remove cover. Bake dressing 15 minutes longer. Serve goose with dressing and applesauce.

To prepare Mashed-Potato Dressing:
In a large bowl, combine mashed potatoes, bread crumbs, onion, eggs, salt, sage, celery leaves and parsley. Turn into a 1-quart baking dish; cover.