Rinse the goose, pat dry. For the stuffing, clean celery and apples and cut into small pieces. Fry the onion cubes in hot butter, remove. In the remaining fat, toast the white bread cubes. Mix eggs, milk and spices, soak the bread cubes in it. Stir in apples, celery, onions and raisins. Stuff the goose, pin with roulade skewers and season.
Put it on a roasting rack over the fat pan in the stove, pour a little water and roast it according to the weight at 200 degrees (half an hour per kilogram of weight, so 3 hours for 3 kg). After half an hour, prick the skin underneath the drumsticks to allow the fat to drain. Baste occasionally with fresh water.
If you want the goose to be nice and crispy, brush with beer or a strong salt solution just before finishing.
For the sauce, pour the roast stock into a saucepan and degrease. Add crème fraîche and cranberries, season strongly with red wine, salt and freshly ground pepper.
Geese take 24 to two days to thaw, depending on size. – If you take a very large goose: Measure rather before their oven!
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!