Roast Goose with Apple Stuffing and Potato Dumplings

Apple stuffing: For the stuffing, mix all ingredients together in the order listed.

Roast goose: Preheat the oven to 180 °C. Rub the goose inside and out with pepper, marjoram, salt and mugwort and fill it not too tightly with the apple mixture. Sew up the belly or close it with a small piece of wood and thread. Place the goose, breast side down, in the roasting pan that has been rinsed with cold water. After about

1 hour, turn it to the other side and pierce the skin with a small stick on the sides and underneath the leg so that fat comes out. Important: pierce the skin, not the meat, or it will dry out. Add water or clear soup as needed. During the following 2 hours, baste the goose 4-5 times evenly with sauce stock, 10 min before the end of cooking time, brush the goose with salted water and roast over high heat until crispy.

After roasting: Degrease the roast stock, fill it up with water, let it boil, thicken it with mixed cornstarch and season it.

Cut the goose and serve with sauce.

Cooked potato dumplings: Bake the potatoes in the oven on a baking tray, preferably on a layer of salt, for about 35 to 40 min at 150 °C.

Remove the peel from the cooked potatoes and press them twice through a potato press. Mix the yolks into the potatoes, add cornstarch, melted butter and spices. Knead in the parsley as well. Shape the potato dough into large dumplings on the spot and

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