Roast Goose with Sausage-Apple Dressing

                   Prep time - 30 minutes... Cook time - 3 1/2 hours

1   goose (  approximately 7 pounds )

1   tablespoon  olive oil

1   tablespoon butter or margarine

4   ounces pork  or beef sausage , crumbled

8   slices firm white or wheat bread , lightly toasted  and crumbled

1   medium-size yellow onion , finely chopped

3   cloves garlic , finely chopped

2   sweet onions , such as McIntosh , peeled , cored , and cut in 1/2 inch dice

1/4   cup chopped paesley

1 1/2  teaspoon salt

3/4   teaspoon dried sage , crumbled

2 1/2   cups  canned reduced-sodium chicken broth

1/2   lemon

2      tablespoons all-purpose flour

1/4   teaspoon black pepper

1)  Preheat the oven to 325*F . In a large skillet over moderate heat --- heat the oil and butter until hot but not smoking . Add sausage and cook until no longer pink --- 5 minutes . With a slotted spoon , tranfer to a large bowl , add toast .

2)  In the skillet dripping , saute onion and garlic about 5 minutes . Add apples and cook until tender --- about 5 minutes . Tranfer the bread mixture along with parsley , 3/4 teaspoon of salt  , and sage . Mix in 1/2 cup of the stock.

3)   Rub inside of the goose with 1/4 teaspoon salt . Lightly spoon stuffing  into the body cavity , pull tail up over stuffing, and skewer the opening shut . Tie the legs together with string.

4)   Place goose , breast side up , on a rack in a shallow roasting pan  . Prick breast skin in several places with a folk . Rub goose with lemon . Roast , uncovered  , until an instant-read thermometer inserted in the meatiest part of the thigh  but not touching the bone registers 180*F --- about three hours . Spoon off and reserve fat as it accumulates . Remove goose and set aside .

5)   Place roasting pan over moderate heat . Pour in remaining 2 cups stock and simmer 2 minutes , stirring to loosen browned bits .

6) Meanwhile , in a medium-size saucepan over moderate heat -- heat 2 tablespoons of the resserved fat . Blend in flour and cook , stirring constantly , until lightly browned -- about 3 minutes . Gradually add stock from the roasting pan and cook , stirring constantly , until thickened and smooth -- 3 to 5 mintues . Stir in the remaining 1/2 teaspoon salt and the pepper .

Makes 6 serving

Heart healthy