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1
Hold aside the giblets, carcass, wings and any leftover scraps when roasting your goose.
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2
To Prepare Stew:
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3
In a Dutch oven, or large kettle, place goose back, wings, neck, giblets and heart with 1/2 teaspoon salt, pepper and ginger; cover with water.
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4
Add onion, celery, garlic, stock base and salt. Bring to boil. Cover, reduce heat and simmer 2 hours, stirring occasionally. Strain into a bowl.
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5
In Dutch oven, melt fat. Blend in flour, stirring to make a smooth paste. Gradually add strained broth, stirring until smooth. Remove meat from bones; cut up giblets and heart; return to kettle. (Add any leftover roast goose, cut up.)
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6
Add vegetables. Bring to a boil; cover, reduce heat and simmer 15 minutes.
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7
To Prepare Potato Dumplings:
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8
During last 15 minutes of stew's second simmering, combine mashed potatoes, egg, flour, parsley flakes, salt and nutmeg.
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9
Stir with a fork until well blended. Drop by tablespoonful into boiling stew. When dumplings rise to surface, cover and simmer 12-15 minutes.
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10
To test for doneness:
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11
Remove 1 dumpling and separate with 2 forks.
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12
To serve:
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13
Spoon dumplings into large soup bowls. Ladle goose mixture over dumplings. Makes 6 servings of 2 dumplings each.
