Stuffed Goose with Brussels Sprouts

Rinse the poultry under cold running water, dry with kitchen towel. Rub inside and outside with salt and pepper, inside additionally with rubbed marjoram.

Then cook the stuffing: soak the rolls in cold water for 10 minutes, squeeze well and shred. Chop the soaked dried plums. Chop the chicken fillets and grind them with the calf’s liver in a hand mixer. Chop the ham slices, like the peeled apple from which the core has been removed. Chop pistachios and chestnuts. Put all the prepared ingredients in a large enough bowl, add the egg whites, grated bread and whipped cream and season to taste with salt and freshly ground pepper. Fill the seasoned goose with it, sew up the belly opening with a cotton thread.

Peel or clean and chop the onion, sauce vegetables, carrots, celery and apples, spread them over the fat pan and place the stuffed goose (seam facing up) on top. Roast on the lowest shelf of the oven (at 200 °C) for about 90 minutes. During the roasting time, brush the goose frequently with the roasting juices. Before turning off the oven, make the cooking test: If only a little light liquid comes out after piercing the legs of the goose, it is cooked – and kept warm on a plate (at 60 °C ) in the oven.

Using a slotted spoon, remove the vegetables from the fat pan, drain over a sieve into a saucepan. Then add most of the

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