Stuffing for Roast Goose

(Farce pour l'oie farçie)

Ingrédients :

1 1/2 pounds of cubed dried out white bread
1 1/2 tablespoons of olive oil
1/4 stick butter
3 cloves of sliced garlic
2 medium sized onions, cubed
3 stalks celery, chopped
3 tablespoons fresh chopped parsley
1/2 tablespoon dried sage
2 cups of chicken stock
3 beaten eggs
1/4 cup diced almonds
salt and pepper to taste
reserved giblets from goose (finely cubed). 

Add the olive oil, butter, garlic, celery and spices to a large frying pan. Cook vegetables until tender (but not soggy). Add in remaining ingredients. Stir until stuffing is evenly damp. When the stuffing has sufficiently cooled, stuff it into the cavity of the goose. Any left-over can be baked seperately alongside the goose. Place in an uncovered dish about 1 and a half hours before goose is done.