Goose with Fine Kitchen Herbs Apple Bread Stuffing*.

Rub the goose inside and out with salt and pepper. Cut the rolls and apples into fine pieces, chop the heart and onion, mugwort, liver and parsley and mix well with nutmeg, eggs, salt and milk. Stuff the goose with it. Roast the goose in the stove at 180 °C degrees in about 2 1/2hours and then disassemble.

Pretzel dumplings:

Cut the pretzels into small cubes, heat the milk and pour over the pretzels form. Fold in eggs and parsley, season with salt, pepper and nutmeg (freshly grated). Sauté the onions and also add to the loo dough form. Allow to cook for approx. 20-30 minutes. Stir briefly after half the time. Then form about 7 dumplings and gently roll in boiling salted water for about 25 minutes. Remove the dumplings from the water and bring to the table hot.

*Goose with fine kitchen herbs-apple-bread stuffing and brenzenknoedel

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