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Roast Goose with Celery Stuffing

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Whole Goose 5-7Kg
50g unsalted Butter (semi-melted)
Head Celery
250g white Breadcrumbs
1/2 tbsp Salt
1 tsp crushed black Peppercorns
1/4 tsp ground Mace
2 Eggs (beaten)
 
N.B. Items in bold are available at all MF outlets.
 
Remove the giblets from the bird and set aside for stock. Discard the outer stalks of the celery, trim the rest and chop finely. Put in a bowl with the breadcrumbs, salt, peppercorns, and mace. Stir in the eggs and butter.
 
Prick the surface of the bird all over with a skewer, and place upside down on a rack in a roasting tin. Place in a preheated oven and cook for 20 mins at 200 degrees celsius. Remove the bird from the oven, stuff it with the celery stuffing and return to the oven, having reduced the heat to 180 degrees celsius.
 
While the bird is cooking, make stock by placing giblets in a pan together with some boiling water and half an onion, for about an hour. When it is cooked transfer the bird to a hot platter and keep warm.
 
Pour the roasting tin juices into a bowl and stand for a few minutes to allow the fat to rise to the top. Separate the juices from the fat. Combine the stock and the juices over a low flame and pour in a small jug to serve with the goose. The roast goose can be served with the traditional apple sauce. 
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