Sage and Apple Stuffing

• 1 tablespoon butter
• 1 large onion, chopped
• 1 clove garlic, minced
• 4 stalks celery, chopped
• Liver from the goose
• 4 Granny Smith apples, peeled, cored and chopped
• 2 cups white bread crumbs
• 2 eggs, lightly beaten
• 1 tablespoon blanched orange peel
• 1/2 cup fresh sage leaves, loosely packed, or 1 tablespoon dried
• Coarse salt and freshly ground pepper to taste

1. Melt the butter in a large skillet and add the onion, garlic and celery.
2. Cook without browning until the onion has softened.
3. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
4. Chop the sage leaves, add them to skillet mixture.
5. Season to taste and stuff the mixture into the goose cavity.
6. Sew up cavity and truss the goose.

butter, onion, clove garlic, stalks celery, goose, apples, white bread, eggs, blanched orange peel, fresh sage, salt

Taken from cooking.nytimes.com/recipes/937 (may not work)