Chef Jeff - Recipes - MEN GONE WILD: Roast Goose with Sauerkraut Stuffing

Roast Goose with Sauerkraut Stuffing

1 goose, 12 to 16 pounds
1 cup tomato sauce
2/3 cup sherry
4 stalks celery
2 large carrots, cut
3 cups water
3 tablespoons salt
½ teaspoon pepper
1 tablespoon goose fat 1 large onion
2 pounds sauerkraut
6 teaspoons caraway seed
1 large potato, grated
½ cup water
Put carrot and celery into the bird's cavity and sprinkle salt and pepper inside. Put 3 cups water in a roaster, then the bird and place in the oven for about 1½ hours.
Meanwhile, fry onion in fat. Add sauerkraut and grated potato and add caraway, salt pepper, ½ cup water, sherry and tomato sauce and mix your stuffing and let stand until you remove goose from oven. Turn bird every half hour in the oven. After 1½ hours, take goose out of oven, remove carrots and celery and replace with sauerkraut stuffing. Let the goose roast in a dry pan for another hour or more until well-done. Base occasionally with a little goose fat.