Roast Goose with Fruit Stuffing

Directions

• Step 1 Preheat oven to 400 degrees F.
• Step 2 In 5-quart Dutch oven over medium heat, cook celery and onion in hot butter or fat until tender, stirring occasionally.
• Step 3 Add bread cubes, apples, apricots, salt, pepper, and thyme leaves.
• Step 4 Remove from heat.
• Step 5 Remove neck and giblets from goose. (Cook in water to cover, with onion, celery, and seasonings to make gravy.)
• Step 6 Remove excess fat from body cavity and neck skin.
• Step 7 Rinse goose.
• Step 8 Pat dry with paper towels.
• Step 9 Wings may be removed at second joint and cooked with neck and giblets, or leave wings attached and bend them to the back.
• Step 10 Fill neck and body cavities with fruit-stuffing mixture.
• Step 11 Fasten neck skin to back with skewers.
• Step 12 Tie legs together or tuck in band of skin at tail.
• Step 13 Place goose, breast-side up, on rack in large roasting pan.
• Step 14 Insert meat thermometer deep into inside thigh muscle, not touching any bone.
• Step 15 Roast, uncovered, for 1 hour.
• Step 16 Reduce temperature to 325 degrees F.
• Step 17 Continue roasting 2 to 2 1/2 hours longer or until meat thermometer reaches 180 degrees F.
• Step 18 During roasting, spoon off accumulated fat at 30 minute intervals.
• Step 19 Transfer goose to platter.
• Step 20 Remove skewer or string from legs.
• Step 21 Allow resting about 20 minutes for easier carving.
• Step 22 Remove stuffing during the resting period and keep warm until ready to serve.