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1
Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
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2
Add the pork mince, the goose liver (if using) and some salt and pepper.
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3
Cranberry and Apple stuffing: Mix all ingredients together in a large bowl.
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4
The goose: Preheat your oven to 375f.
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5
Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
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6
Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
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7
secure the flap with a couple of cocktail sticks.
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8
Place the cranberry and apple stuffing in the goose's cavity.
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9
Season the goose with salt and pepper and place on a rack in a roasting tin.
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10
No need to add fat, the goose has enough of its own!
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11
Place the goose in the centre of your oven and cook for 30 minutes.
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12
Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
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13
Remove excess fat from the tray every 30 minutes or so.
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14
You should keep this as it make the best roasted veggies ever!
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15
*note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth.
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16
When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
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17
Allow the goose to rest for 20-30 minutes.
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18
While its resting, make the gravy.
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19
Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
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20
Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
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21
Season well with salt and pepper.
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22
Serve the goose with its two stuffings and the gravy passed around seperately.
