Christmas Goose with Baked Apple and Potato Semolina Dumplings

Season the goose with salt, fill with the halved apple, halved onion and mugwort.

Put the water in a roasting pan, put the goose in and roast at 220 degrees for 1-2 hours. During this time, keep pouring the liquid.

After half the roasting time, remove the stuffing from the goose and braise it in the roaster. Remove the kitchen string and continue roasting the goose until the meat is very soft. Only then increase the top heat so that the goose takes on color. Remove and keep warm.

For the sauce, pour the roast stock into the roasting pan, bring to the boil with the gravy and the apple and onion mixture. Strain, degrease, keep warm.

In the meantime, cream the butter for the potato semolina dumplings, gradually add the eggs and mix in the semolina. Allow to rest for at least 1 hour, during which time beat vigorously a few times.

Remove the crusts from the rolls, cut into small cubes and soak in sour cream.

Peel the potatoes and cook them coarsely chopped in the oven (5 minutes at 200 °C). Strain, add the soaked bread, nutmeg and semolina mixture, mix well. Form dumplings with wet hands and cook in boiling hot, lightly salted water for about 15 minutes.

For the baked apples, cut out the core of the apples. Put the apples in a buttered shallow frying pan, fill with cranberries and sprinkle with sugar. Spread the butter evenly on top in flakes and place in the oven set to the highest heat.

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