A goose has more fat than most other poultry. A bulb baster is handy to draw off the drippings.

Ingredients

1 large onion chopped

1 tart apple chopped

1 cup chicken broth

6 cups bread crumbs

1/2 cup currents or raisins

1/4 cup toasted almonds

1/4 cup chopped finely celery

1 teaspoon sage

1/4 teaspoon each salt and pepper

1 7-8 pound goose washed inside and out, giblet removed

In a saucepan combine the onion, apple and 1/4 chicken broth. Bring to a boil, lower heat and simmer for 5 minutes until the onion and apple are tender.

In a large mixing bowl, combine onion mix, bread crumbs, currants, almonds, celery, sage, salt and pepper. Toss 1/3 cup broth with bread crumb mixture. (Use more broth, or water to desired moisture consistency)

Preheat oven to 350 degrees. Pat goose dry, prick skin on lower breast, legs and around wings with point of knife. Stuff and truss goose. Place breast side up on a rack in a large roasting pan. Insert a roasting thermometer in the thigh without touching a bone. Left over stuffing can go into a greased casserole, cover and refrigerate.