Stuffed Roast Goose (Umbria)

Meat

Ingredients

Young goose, dressed, about 7 pounds - 1

Salt

Italian pork sausage meat- 1/2 pound

Green olives, pitted and chopped - 3/4 cup

Truffle chopped - 1

Pepper

Olive oil - 1 cup

Boiling stock - 2 1/2 cups

Clean the goose carefully both inside and out. Wash the goose giblets and chop them finely. Mix them with the sausage meat, olives and truffle. Rub the cavity of the goose with salt and pepper, and fill it with stuffing. Sew up the opening.

Put the goose on the rack of a large roasting pan and pour the olive oil over the top. Roast in a moderate oven (375F) until the goose is golden brown all over; then lower the heat to 325F and continue cooking, basting occasionally with boiling stock, for about 2 hours - this allows approximately 18 minutes per pound of goose. Test the goose by wriggling its legs; if they move easily, it is done.

Serves 4-6