Rub the inside of the ready-to-cook goose with salt.
Cut the bread into slices and the apples into fine slices. Finely chop the heart and liver. Add parsley, onion, mugwort, nutmeg, salt, eggs and milk and mix well. Stuffing in the goose form and sew up well. Sprinkle with pepper.
Roast at 175 to 200 °C for about 2 1/2 hours. Pour the roasting liquid over the goose from time to time. A very fat goose should only be basted with hot water.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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