INGREDIENTS

INSTRUCTIONS

Remove the neck, heart, and gizzard from the goose and put them in a
saucepan with 4 cups of water.  Let simmer gently, partially covered,
for several hours, until reduced to slightly less than 2 cups. Season
the broth to taste with salt.  For the stuffing; mix together the wild
rice, nuts, apples, onion, and  herbs, seasoning to taste with salt and
pepper. Fill the cavity of the  goose with the stuffing, skewer closed,
and lace string around the  skewers, then truss the bird. Roast in a
preheated 325 degree oven,  breast side down, for 11/2 hours, drawing
off the fat as it  accumulates, then turn and roast another 11/2 hours,
or slightly more  for an ll-12-pound bird. When done, the juices should
run clear when  the bird is pricked where the thigh attaches to the
body.  Pour off all but 1 tablespoon of the fat, then sprinkle a little
flour over the bottom of the roashng pan-1 to 2 tablespoons,  depending
on how thick you like your gravy. Set the pan over low heat  and stir
for 2 minutes, scraping up all the browned bits. Add the  reserved
goose broth and whisk until smooth. Taste and season with  salt and
pepper and serve in a gravy boat alongside the bird. Remove  trussing
strings and skewers before carving.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 55
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 41.2mg
Potassium: 252.8mg
Carbohydrates: 51.9g
Fiber: 4.2g
Sugar: 2.6g
Protein: 9.1g