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Ingredients (Serves 6-8) |
1 (8-ounce) onion, chopped
(1 ¾ cups) |
1 celery stalk, chopped
(1/2 cup) |
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1 tablespoon vegetable oil |
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1 tablespoon minced garlic |
½ tablespoons cracked
black pepper |
1 tablespoon chopped fresh
thyme or 1 teaspoon dried
thyme |
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1 tablespoon chopped parsley |
1 tablespoon chopped fresh
sage or ½ teaspoon dried
rubbed sage |
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1 cup chopped dried apricots |
2 cups coarsely crumbled
day-old corn bread |
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Salt to taste |
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1 egg |
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1 ½ cups rich chicken stock |
Small apples and grapes
for garnish |
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While your goose is roasting:
Butter deep 1 ½ quart casserole. In medium
skillet, sauté onion and celery in hot oil over medium-high heat until
soft, about 4 to 5 minutes.
Pour into large bowl. Add garlic, cracked pepper, thyme, parsley, sage
apricots, corn bread, and salt to taste. Toss to mix. Set aside
In small bowl whisk together egg and stock.
Pour over stuffing. Mix well. (Mixture will seem soupy.) Pour into
baking dish.
Bake at 350 degrees F for 40 minutes until hot in center.
Serving suggestion:Arrange
"Roast
Goose with Molasses Glaze" on serving platter. Garnish with
apples and grapes. Carve goose. Serve your "Apricot
Stuffing."
Notes:
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