Christmas Goose With Stuffing

Name: Christmas Goose With Stuffing
Ingredients: 8 oz. bacon, cut into 1/4″ cubes; 8 oz. Brussels sprouts, quartered; 2 cups minced celery; 1 large yellow onion, minced; 1 lb. cooked chestnuts, roughly chopped; 4 1⁄2 oz. country white bread, cut into 1/2″ cubes (about 4 cups); 4 cups cooked wild rice; 1 cup chicken stock; 16 tbsp. unsalted butter, melted, plus more for buttering casserole dish; 1⁄2 cup finely chopped parsley; 2 tbsp. finely chopped thyme; 2 tbsp. finely chopped sage; 2 tart apples, chopped; Kosher salt; ground black pepper; 1 (12-lb.) goose, wing tips, neck, and giblets reserved; 1 lemon, halved; 8 sprigs thyme; 4 sprigs sage; 8 cups chicken stock; 2 celery, roughly chopped; 2 small yellow onions, chopped; 1 large carrot, roughly chopped; 4 tbsp. unsalted butter; 1⁄4 cup extra-virgin olive oil; 4 oz. baby carrots, peeled; 1 lb. baby beets, peeled; 1 lb. small potatoes, halved; 6 cipolline onions, peeled; 2 large parsnips, peeled and cut diagonally into 1″ slices

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This recipe for roast goose—filled with a bacon-and-brussels sprout stuffing—comes from Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.

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