ROAST GOOSE WITH FORCEMEAT AND SPICED CRANBERRY AND APPLE STUFFING

Steps:

• MethodFirst make the forcemeat stuffing which can be done very quickly and simply in a food processor. Begin with the breadcrumbs and then add the parsley and rosemary, followed by the onion and apple. Then, when all is finely chopped, add the sausagemeat, goose liver and some salt and pepper, and process a little bit more to combine everything evenly. If you don't have a processor, chop all the ingredients finely and combine them in a bowl. For the cranberry and apple stuffing, the ingredients simply need to be combined in another bowl. To stuff the goose, first place the forcemeat stuffing in the neck-flap end of the goose, pressing it in as far as you can and then tucking the neck flap all around it and patting it with your hands to make a nice rounded shape. Then secure the flap underneath with a small skewer or a couple of cocktail sticks. Next, place the cranberry and apple stuffing in the body cavity - don't worry if it looks a bit raw and chunky; after cooking it will collapse to a lovely fluffy mass. Next, season the goose with salt and pepper, lay it on a rack in the roasting tin (no need to add fat as there will be plenty inside the goose), then place the roasting tin in the centre of the pre-heated oven. Give it 30 minutes' cooking initially, then reduce the temperature to gas mark 4, 350°F (180°C), and roast for another 3 hours for a 12 lb (5.4 kg) goose, or 3½ hours for a 14 lb (6.5 kg) bird. While the goose is cooking, you can be making Goose Giblet Stock see recipe below. When the cooking time is up, heat the cranberry jelly in a small saucepan, brush the skin of the goose all over with the melted jelly and return it to the oven for a further 15 minutes. Then, to test when the goose is cooked, pierce the thickest part of the leg with a skewer - the juices should run clear. Remove it to a warmed serving dish, snap off the wing tips and allow the whole thing to rest for 20-30 minutes before serving. While that is happening, drain off that excess fat from the tin and make the gravy with the remaining juices, giblet stock and white wine. Season well and serve the goose together with its two stuffings and the gravy handed round separately.