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Gefüllte Weihnachtsgans   (Stuffed Christmas Goose)

       Gefüllte Weihnachtsgans
Photo: © StefanieB. -
1 stick Butter, melted
3 tablespoons Sugar
1 Egg
1 Egg yolk
1 1/2 teaspoons Active Dry Yeast
1/4 cup Milk, luke warm
2 1/2 cups All Purpose Flour
5 ounces Mixed Dried Fruit (such as apricots, dates, prunes, apples, figs)
1/4 packed cup Raisins (seedless)
3/4 cup sliced Almonds
1 Goose (8 - 9 pounds)
1 cup Chicken Broth
6 tablespoons Honey

In a large mixing bowl, combine butter, sugar, 1/2 teaspoon salt, egg, and egg yolk. 

In a small bowl, combine the milk and yeast.  Cover and allow this to sit in a warm place for 5 minutes, or until milk starts to become frothy.

To the butter-egg mixture, add both the milk-yeast mixture and the flour.  Mix (knead) this into a smooth dough.  If the dough is too dry (and crumbly), add a little more milk until it holds together.  If the dough is too sticky to knead, add more flour.  Prepare a clean bowl by brushing it with a little oil around the inside, then place the dough in this bowl, cover, and let sit in a warm place for 30 minutes.

Knead the mixed fruit, raisins, and almonds into the dough.

Preheat oven to 275° F.

Prepare the goose by washing it inside and out.  If there is any bag of innerds, remove it and discard. Dry the goose inside and out, then season it with salt and pepper. Stuff the inner cavity with the dough, then tie closed the opening.

Grease a roasting pan large enough to hold the goose. Place the goose inside, then pour the broth into the pan. Roast the goose for approx. 5 hours, basting it occasionally with the broth.

Increase the oven temperature to 425° F. Brush the goose with honey. Bake for an additional 15-20 minutes or until the outside is brown and crispy.  Remove the goose from the oven.

Carve the goose and serve with the stuffing. For extra flavor, make a sauce out the pan drippings.

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