INGREDIENTS

INSTRUCTIONS

To parboil the goose, prick the skin over the breast. Place goose in a
large kettle and cover with boiling water. Add the remaining
ingredients for parboiling the goose. Return water to a boil over  high
heat and continue boiling for 25 to 30 minutes.  Meanwhile, preheat
oven to 350F. Once goose has finished  parboiling,drain. Lightly season
with the salt and pepper inside and  out, then stuff the cavity loosely
with the orange, apple, celery and  carrot pieces, onion and prunes.
Place the goose breast side up on a  rack in a large roasting pan.
Cover and roast until almost done,  allowing 25 minutes per pound; open
the pan now and again and prick  the skin on the breast so the fat will
continue to render out as the  goose cooks.  When the cooking time is
about up, start checking for doneness by  inserting a meat thermometer
into the breast. Once it reads 170F  (don't leave thermometer in the
goose while cooking), spoon on a  little honey glaze. Return to oven,
uncovered, and brown. Remove from  oven and discard fruit and vegetable
stuffing. Place goose on a  serving platter and garnish as you wish.
Serve with Apple and Prune*  Dressing.  Makes 10 to 12 servings  Apple
and Prune Dressing: Place the prunes in a small bowl, pour the  boiling
water over them and let them sit to plump, approximately 30  minutes.
Once plumped, drain reserving the soaking liquid. Pit the  prunes, if
needed, then chop and place in a large pan or bowl; add  the bread and
apples. Set aside.  In a large skillet, cook the celery and onions in
the butter until  vegetables are clery but not browned. Stir in the
parsley, oregano,  salt and pepper, then add 1 cup of the reserved
prune soaking liquid.  Pour the cooked ingredients over the bread
mixture. Fold together,  adding a bit of hot water as needed to make a
fairly moist dressing  (dressing should be neither wet nor dry).  Turn
the dressing into a greased 13x9x2-inch baking pan. Bake in the  oven
with the goose until well risen, browned and firm to the touch,  about
40 to 45 minutes. (Note: To gauge timing put dressing in the  oven when
you uncover the goose to brown.)  Honey Butter Glaze: In a small
saucepan, heat honey, water and butter  together. Stir in nutmeg, to
taste, and brush over goose.  plm Note: We did not use the prunes where
called for - but substituted  apricots. The apricots in the goose and
the dressing were delicious.  continued in part 2

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