White bread (dried up , cut into cubes) — 2 stack stack.
Sugar — 2 tbsp.
Salt — 1 tsp.
Eggs — 2 pcs
The cider (or apple juice) — 120 ml
Water — 120 ml
Number of Servings: 8
Serving temperature: Hot dish
Type of treatment: Baking
The goose wash, dry, cut excess fat, rub with salt and pepper, pierce the skin with a toothpick or fork across the carcass.
In a skillet protomai onion and celery, transfer to a bowl. Add them to the chopped apples, raisins, bread cubes, salt, sugar. In a separate bowl beat the eggs and mix it with the cider (or apple juice) and water, pour into a bowl of stuffing for goose, and mix gently.
Stuff the goose, cutting secure with toothpicks, place it breast side up in a large ovenproof shape and bake in the oven for about 3-3.5 hours without covering the first at 220C and then half an hour at 180C. From time to time watering goose stand out juice, ready to remove the goose and let sit for minutes 20.