Stuffed Roast Goose with Napkin Dumplings

Summary

Ingredients

• 1 goose
• 3 apples
• 10 prunes
• 2 large onions
• 3 sprigs thyme
• 2 tablespoon walnuts
• 1 bunch soup vegetables
• 2 orange (s)
• 2 onions)
• 1 tablespoon butter
• 2 tablespoon cranberries
• 100 ml sauce, brown base sauce
• 50 ml cream
• 500 g bread (s) / roll
• 100 g bacon
• 2 small onions
• 1 bunch herbs
• 6 egg (s)
• 400 ml milk
• 1 can red cabbage
• Honey, to rub in
• salt
• pepper
• sugar
• nutmeg

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Instructions

1. Clean, wash and season the goose. Clean the apples, if necessary peel, core and cut into small pieces. Peel the onion, chop it roughly and fry it in a pan with the apples, plums, thyme and nuts. To fill the goose, seal it with a wooden skewer and fry it all over in oil.
2. Roughly chop the soup vegetables, onions and oranges and fry them in the roaster. Place the goose on it and cook in the preheated oven at 160 ° C for about 2.5 to 3 hours. Brush the goose with honey every now and then and turn it halfway.
3. Later, collect the stock, remove the fat and let it boil down a little. Add the cranberries and cream.
4. Cut the bacon and onions into cubes and fry in a pan. Cut the herbs into small pieces and add them. Cut the bread into small cubes and place in a bowl. Season with salt and nutmeg. Now add the eggs and the bacon and onion mixture.
5. Heat the milk, distribute it over the mixture and mix well. Spread out damp kitchen towels, spread the mixture over them, roll up, tie and cook in a saucepan with boiling water for a maximum of 10 minutes.
6. Heat the red cabbage.